Midweek mash is a rustic affair – there’s certainly no time for pushing it through a moulis or a sieve. Instead, we embrace a bit of texture and add plenty of butter and cream. If pine mushrooms aren’t available, use Swiss browns in their place.
Ingredients
Method
Main
1.Preheat oven to 200C. Cover potato with cold salted water, bring to the boil and cook until tender when pierced (10-15 minutes). Drain well, mash roughly, then mix in cream and 50gm butter. Season generously to taste.
2.Meanwhile, heat a splash of oil in a large frying pan over high heat, add steaks and brown well (1-2 minutes each side). Season to taste, transfer to a baking tray and roast until cooked to your liking (1-2 minutes for medium-rare). Rest for 5 minutes.
3.Add remaining butter to pan and when it foams, add mushrooms cap-side down. Add garlic and fry until mushrooms begin to soften (1-2 minutes). Turn mushrooms, spoon over a little of the butter from the pan and add thyme. Fry until mushrooms are just tender (1-2 minutes), then remove from heat, and add lemon rind and juice, and vinegar to the pan. Serve steaks with mash, mushrooms, garlic and pan juices.
