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Peppered Beef Fillet With Potato Pea & Horseradish Mash

Diabetic.Foodie's picture
  Mixed peppercorns 2 Tablespoon, crushed
  Fillet steaks 4
  Potatoes 750 Gram, chopped
  Frozen peas 150 Gram
  Horseradish sauce 2 Tablespoon
  Butter 30 Gram
  Ground black pepper To Taste
  Olive oil 1 Tablespoon
  Parsley sprigs 1
  Salt To Taste

Pess the peppercorns on to both sides of each steak, then set the steaks aside.
For the mash, cook the 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, butter, and seasoning to the potatoes, and mash them well together.
Keep the mashed potatoes warm while cooking the steaks.
Heat the oil in a heavy-based frying pan.
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

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2918 Calories from Fat 1521

% Daily Value*

Total Fat 169 g259.5%

Saturated Fat 65.9 g329.3%

Trans Fat 0 g

Cholesterol 497.4 mg165.8%

Sodium 1105.8 mg46.1%

Total Carbohydrates 186 g62.1%

Dietary Fiber 23.6 g94.2%

Sugars 13.4 g

Protein 152 g304%

Vitamin A 79.1% Vitamin C 294.2%

Calcium 28.7% Iron 99.5%

*Based on a 2000 Calorie diet

Peppered Beef Fillet With Potato Pea & Horseradish Mash Recipe