Pan-fried Beef Fillet, Horseradish Mash and Beetroot Chips

Ingredients

800 g potatoes, peeled, coarsely chopped
20 g butter, chopped
1/4 cup (60mL) milk
2 Tbs horseradish cream
1 Tbs olive oil
1 garlic clove, crushed
2 tsp thyme leaves
Salt
Pepper
4 x 140 g beef fillet steaks
Rice bran oil, for frying
2 beetroot, peeled, very thinly sliced
Thyme leaves, extra, to serve

Method

Cook the potato in a large saucepan of salted boiling water for 15 minutes or until just tender. Drain. Return potato to pan and mash until smooth. Add the butter, milk and horseradish cream and stir to combine.

Meanwhile, combine olive oil, garlic and thyme in a small bowl. Season with salt and pepper. Rub steaks with thyme mixture. Heat a large frying pan over medium-high heat. Add the steaks and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest.

Add enough rice bran oil to a small saucepan to reach a depth of 5 cm. Heat to 180 C (oil is ready when a cube of bread turns golden in 15 seconds). Deep-fry beetroot, in batches, for 1 minute or until crisp. Transfer to a plate lined with paper towel.

Divide mash among serving plates. Top with steaks and beetroot chips. Drizzle over any resting juices and sprinkle with extra thyme to serve.

Credits: Coles

Photo Credits: Coles