Steak and potatoes
- 2 kg mashing potatoes, such as Dutch cream or desiree
- 100 gm butter, softened
- 200 ml pouring cream
- 1.8 kg onglet steaks, cut into 6 pieces (see note) (about 2)
- 50 ml olive oil
- To serve: watercress sprigs
Green garlic butter
- 8 cloves garlic, peeled
- 1 cup flat-leaf parsley leaves (loosely packed)
- 250 gm unsalted butter, softened
- 2 spring onions, finely chopped
- 2 tbsp finely chopped French tarragon
- 2 tbsp pastis or other anise-flavoured liqueur
- 1For green garlic butter, combine garlic with a pinch of salt in a mortar and, using a pestle, crush to a paste. Add remaining ingredients and stir to combine. Spoon butter onto a piece of plastic wrap, roll into a cylinder and refrigerate until required. Butter will keep, refrigerated, in an airtight container for up to 2 weeks.
- 2Place potatoes in a large saucepan, cover with cold salted water and bring to the boil over high heat. Cook for 15 minutes or until tender. Drain and peel, press through a potato ricer or mash, then return to saucepan. Add butter and cream and stir over low heat until smooth. Season to taste with sea salt and freshly ground black pepper.
- 3Season steak and set aside. Heat oil in a frying pan over medium-high heat, add steak and cook for 3-4 minutes each side for medium rare or until cooked until your liking. Transfer to a plate, cover with foil and rest for 5 minutes.
- 4To serve, divide potato purée among plates, top with steak and slices of butter and serve with watercress sprigs to the side.
Note Onglet is a cut of beef and is available from Vic's Premium Quality Meat but may need to be pre-ordered. Substitute with your favourite cut.