Steak With Beetroot Mash Recipes

BEET MASH

Beet Mash image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 0

Ingredients

Steps:

Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.
Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

STEAK WITH BEETROOT MASH

Steak With Beetroot Mash image

On our recent trip to Bali we ate at the most amazing restaurant, called Indus, which is in Ubud. It has a fantastic view of the Tjampuhan river and surrounding hills and the food is incredible, so good that we decided to book onto one of the cooking classes. This steak and beet mash recipe is partially inspired by a meal we ate at Indus (Tunisian Salad on a bed of Beetroot Mash). We'd never had beetroot mash before and it was incredible so we've not even been home a week yet and have already experimented to find the perfect healthy recipe for the blog. Hope you like it.

Provided by hello

Categories Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 steak fillets
115 g kale
1 teaspoon sesame seeds
1 beetroot
2 medium potatoes
1 garlic clove, crushed
1 teaspoon mixed herbs
1 teaspoon oregano
150 ml unsweetened almond milk

Steps:

Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approximately 30 minutes (until the beetroot has softened).
Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes). Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready.
In a frying pan add a few sprays of olive oil and fry the steaks on a high heat for 1 minute each side. Turn down to a medium heat, then continue frying the steaks for 3 minutes each side (this is for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare).
Place the kale and sesame seeds in another frying pan and wilt until softened.
When the beetroot is ready, drain, then add to the pan with the mashed potatoes and mash until creamy and fully combined.
Plate up and serve.

Nutrition Facts : Calories 214.9, Fat 1.4, SaturatedFat 0.2, Sodium 57.2, Carbohydrate 46.4, Fiber 6.6, Sugar 3.7, Protein 7

STEAK, MASHED POTATOES AND SALAD

Steak, Mashed Potatoes and Salad image

Provided by Food Network

Categories side-dish

Time 45m

Yield 5 servings

Number Of Ingredients 16

Ingredients

3 rib-eye steaks
1/2 bottle red wine
1/4 pound sweet butter
5 Idaho potatoes, peeled and diced
1 cup milk
1/4 pound butter
3 tablespoons truffle oil
Salt and pepper
1 tablespoon olive oil, plus 1/4 cup
1 onion diced
1 apple sliced
1/4 cup cider vinegar
1 can French style string beans
1 can sliced beets
1 head Romaine lettuce
1 tablespoon truffle oil

Steps:

STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.
To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.
MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.
SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.

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