Peppered beef fillet with potato, pea and horseradish mash
- 30 mins
- Energy 1958kj
- Protein 47.3g
- Carbohydrate 33g
- Total fat 14g
- Saturated fat 4g
- Dietary fibre 7g
- Sodium 283mg
2 tablespoons mixed peppercorns, crushed
4x 125g fillet steaks, fat trimmed
350g potatoes, roughly chopped
350g sweet potatoes, roughly chopped
150g frozen peas
2 tablespoons horseradish sauce, gluten free
20g margarine, poly or monounsaturated
Small cubes of red capsicum (to garnish)
Parsley sprigs (to garnish)
- Press the peppercorns on to both sides of each steak, then set the steak aside.
- For the mash, cook the potatoes and sweet potatoes in boiling water for 12-15 minutes, until tender, adding the peas 2 minutes before the end of the cooking time. Drain well. Add the horseradish sauce, margarine, and seasoning to the potatoes, and mash them well together. Keep the mashed potatoes warm while cooking the steaks.
- Heat a non stick fry pan and spray with oil. Add the steaks and fry over a high heat for 2-3 minutes on each side, or until cooked to your liking.
- Divide the mashed potato into 4 portions and press each into a large scone cutter to shape it. Cut the fillet steaks into slices and lay them on top of the potato shapes. Garnish with red capsicum cubes and parsley sprigs and serve immediately.