Peppered Beef Fillet With Potato Pea & Horseradish Mash
|Mixed peppercorns||2 Tablespoon, crushed|
|Potatoes||750 Gram, chopped|
|Frozen peas||150 Gram|
|Horseradish sauce||2 Tablespoon|
|Ground black pepper||To Taste|
|Olive oil||1 Tablespoon|
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.
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