Steak with chilli beetroot mash
Preparation time: 5 minutes
Cooking time: 20 minutes
400g (14oz) mashing potatoes
4 sweet chilli cooked beetroot
2 fillet steaks
1tsp olive oil
4 tbsp crème fraiche
Salt and pepper
1 Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
2 While the potatoes cook, chop the beetroot into quarters and season the steaks.
3 Heat the oil in a non-stick frying pan and when it’s very hot cook the steaks for 3-4 minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.
4 Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
5 Slice the steak and serve with a dollop of mash. Pour any meat juices over.
Recipe and image courtesy of lovebeetroot.co.uk