Fillet Steak with Root Veg Mash

Tue, 11 February 2020

Chef: David Gillick

Ingredients
1 large potato, cut into chunks
Half a turnip, cut into chunks
2 carrots, diced
1 tbsp of unsalted butter
2 fillet steaks
1 medium tomato, diced
1 garlic clove, crushed
1 tbsp extra virgin olive oil handful of fresh basil leaves, chopped
Coriander leaves
Juice of 1/2 lemon
Broccoli

Method
Root Mash:
Place all vegetables in a large pan of boiling water. Add a pinch of salt. Bring to the boil and cook for 20 minutes. Once cooked through, grain and mash with a potato masher. Add the butter, and season with some salt and pepper.
Steak
Remove steaks from fridge about 30 minutes prior to cooking so that they get closer to room temperature. Pat dry with a paper towel and season with salt and pepper.
Heat a pan on high heat and add some oil. Once the oil is hot and easily moving around the pan, reduce heat to medium and add the steaks, adding two bashed clove of garlic to the pan and tucking it in beside each steak.
Turn your steak every 30 seconds to a minute, giving it nice crust.
Depending on how you like your steak, I use the following as a guide;
3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done.

Sauce Vierge:
Chopped coriander leaves
1 medium tomato, diced
1 garlic clove, crushed
1 tbsp extra virgin olive oil
Handful of fresh basil leaves, chopped
Juice of 1/2 lemon
Stir well and set aside

To serve
Start with a good dollop of mash, top with the fillet of steak and drizzle with the sauce vierge. On the side, a portion of broccoli, seasoned with a pinch of salt.