Beef steak on potato arugula puree

Ingredients

• 400 g starchy potatoes
• Salt
• 1 bundle arugula
• 80 ml lukewarm milk
• 2 tbsp soft butter
• pepper (from grinder)
• nutmeg (fresh grated)
• 4 beef fillet steaks (ready-to-cook, about 180 g each)
• 2 tbsp Vegetable oil
• 100 ml dry red wine
• 200 ml beef stock
• 1.5 tbsp butter
• 1.5 tbsp flour

Instructions

1. 1.

   Peel, wash and cook the potatoes in boiling salted water for about 30 minutes.

2. 2.

   Wash, rinse, dry and discard the arugula leaves.

3. 3.

   Drain the potatoes, let them steam off, then mash with a potato masher and mix in milk and butter to create a creamy puree. Season with salt, pepper, nutmeg and fold in two-thirds of the arugula.

4. 4.

   Wipe the steaks dry, season with salt and pepper, and sear each side for about 4 minutes in a hot pan with oil. Remove and let rest briefly.

5. 5.

   Deglaze the pan with red wine, add beef stock and simmer for 4–5 minutes. Bind with a beurre manié (equal parts flour and butter kneaded together) and season to taste.

6. 6.

   Use a round cutter (~6 cm diameter) to place portions of puree on warmed plates, halve the steaks, set them atop the puree, garnish with remaining arugula, drizzle sauce around and serve immediately.