Fillet steak, cheese and capsicum stacks with parmesan mash

fillet steak, cheese and capsicum stacks with parmesan mash



1.Quarter capsicum; remove seeds and membranes. Roast capsicum under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover with plastic or paper 5 minutes. Peel away skin.
2.Meanwhile, boil, steam or microwave potatoes until tender; drain. Cover to keep warm.
3.Preheat oven to hot.
4.Cut steaks in half horizontally; divide gouda cheese, spinach and capsicum among four steak halves, cover with remaining steak halves. Tie stacks with kitchen string; in lightly oiled large non-stick frying pan, cook, uncovered, until browned both sides. Transfer to oven tray; cook, uncovered, in hot oven about 10 minutes or until cooked as desired.
5.Meanwhile, mash potatoes with cream, butter and parmesan cheese until smooth. Boil, steam or microwave peas until just tender; drain.
6.Serve stacks with parmesan mash and peas.