Steak Strips with Potato Mash

Ingredients

• 6 tbsp Olive oil
• 2 tsp fresh chopped thyme
• 2 tsp fresh chopped rosemary
• 1 tbsp chopped parsley
• 2 Garlic cloves
• Salt
• pepper (from grinder)
• 1 kg starchy cooking potatoes
• Salt
• 100 ml milk
• 1 tbsp butter
• 1 onion
• 1 tbsp Olive Oil
• packet frozen Provençal garden herbs (optional)
• freshly grated nutmeg pepper
• 50 g Heavy cream
• 400 g beef fillet
• 2 tbsp clarified butter

Instructions

1. 1.

   Peel and finely chop the garlic. Blend the ingredients for the herb sauce in a blender.

2. 2.

   For a loose mash, peel the potatoes and boil them in salted water over medium heat for about 20 minutes until tender.

3. 3.

   Peel and chop the onion. Sauté it in 1 tbsp olive oil in a pan, then stir in the herbs. Add salt, pepper, freshly grated nutmeg, and 50 g cream. Drain the potato water, reserving some liquid. Warm the milk with butter. Mash the potatoes with a masher into mash. Stir in the hot milk and butter mixture. Season with salt, pepper, and fresh nutmeg. Gently fold the herb mixture into the mashed potatoes and taste again.

4. 4.

   Brush the beef fillet with a little herb sauce, then sear it in a pan for about 1 minute per side per cm of thickness (e.g., 3 cm thick – 3 min each side). Wrap it in foil and let rest at 80°C for about 10 minutes. Slice into thin strips and serve with the herb sauce and potato mash.