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.
- 1 kg floury potatoes, such as sebago, peeled and chopped into rough 3cm pieces
- 80 ml pouring cream, warmed (⅓ cup)
- 130 gm butter, diced
- Olive oil, for frying
- 4 T -bone steaks (about 300gm each), at room temperature
- 4 large flat mushrooms
- 8 pine mushrooms
- 8 garlic cloves, unpeeled, crushed with the flat of a knife
- 8 thyme sprigs
- Finely grated rind and juice of 1 lemon
- Splash of balsamic vinegar
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Add 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.