Quick & Easy

Fillet steaks with caramelised shallots and creamy mashed potatoes

For a hearty healthy meal, try these fillet steaks with caramelised shallots and creamy mashed potatoes. For the very best mash, use lasoda, nicola or sebago potatoes.
Fillet steaks with caramelised shallots and creamy mashed potatoes
4
1H

Ingredients

Method

1.Boil, steam or microwave potato until tender; drain. Push potato through sieve into large bowl, add butter and cream; mash. Cover to keep warm.
2.Meanwhile, peel shallots leaving roots intact; cut green onions into 8cm (3¼-inch) lengths. Heat oil and extra butter in medium frying pan; cook shallots and green onion, stirring, until shallots are browned lightly and softened. Remove green onion from pan; reserve.
3.Add sugar to pan; cook over low heat, stirring, about 10 minutes or until shallots are caramelised.
4.Add wine and stock to pan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until mixture thickens slightly. Return green onion to pan; simmer, uncovered, 2 minutes.
5.Meanwhile, cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
6.Divide mash, beef and shallot mixture among serving plates; drizzle with any remaining shallot sauce.

We used lasoda potatoes for this recipe, but you can use any floury potato, such as nicola or sebago.

Note

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