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Steak with Brussels sprout and potato hash
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate the classic steak and potatoes with intense flavors for a gourmet experience.
Ingredients:
  • 600g baby red potatoes
  • 400g Brussels sprouts
  • 40g butter
  • 1 leek, white part only, thinly sliced
  • 3 garlic cloves, crushed
  • 21.00 gm lemon juice
  • 125g (1/2 cup) crème fraîche
  • 23.40 gm wholegrain mustard
  • 4 beef porterhouse steaks (about 180g each)
Instructions:
  • Use a food processor with a grater attachment to grate the potatoes, then transfer them to a bowl. Next, trim the brussels sprouts, saving the outer leaves, and thinly slice the brussels sprouts in the food processor using the slicing attachment.
  • In a large frying pan over medium-high heat, melt butter with 1 tablespoon of oil. Add leek and cook for 3 minutes until softened. Then add potato and cook for 10 minutes until golden. Mix in brussels sprouts, garlic, and the rest of the oil. Season generously and continue to cook for 10-12 minutes until golden and caramelized. Finally, stir in reserved brussels sprout leaves and 3 teaspoons of lemon juice.
  • In a bowl, mix together the crème fraîche, mustard, and remaining lemon juice. Season to taste.
  • - Coat steaks with oil spray. Heat a chargrill pan over medium-high heat. Season steaks. Grill steaks, turning occasionally, for 4-5 minutes for medium doneness or to your preference. Rest for 2 minutes. Serve with hash and mustard crème fraîche.

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