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Steak With Horseradish Cream And Potato Cake

 
Type of Dish: Main
Serves:
4
Prep Time:
Marinating Time:
Cooking Time:
Primary Ingredient:
Best Suited for: Weeknight dinners

Goes Well With

Ingredients

  • 4
    fillet(s)
    Fillet Steak
    200-250 grams each, ny cut
  • 1
    tbsp
    Horseradish
    freshly grated
  • 300
    ml
    can use sour light cream as a substitute
  • 1
    tbsp
    White Wine Vinegar
  • 50
    g
    Butter
  • 1
    pinch(es)
    Sea Salt
    or to taste
  • 1
    pinch(es)
    Black Pepper
    or to taste
  • 2
    large
    Desiree Poatoes
    peeled and coarsely grated
  • 1
    tbsp
    Fresh Thyme
    finely chopped
  • 1
    tbsp
    Salt
  • 2
    tbsp
    Olive Oil
  • 50
    g
    Butter

Directions

  • 1 Sprinkle the potatoes with salt and place in a clean tea towel. Twist the ends of the towel over a sink and allow as much moisture as possible to come out-there will be quite a bit.
  • 2 Mix the potatoes with thyme and melt half the butter and the oil in a heavy based 15-18cm wide non stick frying pan on your wok burner or cook top.
  • 3 Add the potatoes and push the mixture down with a potato masher or the back of a spoon. Allow to cook over low/medium heat until the bottom of the potatoes browns. Carefully turn the potato cake onto a plate the same size as the pan. Melt the remaining butter and slide the potato cake back in the pan, non-cooked side down.
  • 4 Cook until well browned and crisp and slide out onto a chopping board.
  • 5
  • 6 Brush the steaks with a little olive oil and season well then cook on a hot flat or char grill to your taste, but only turning once.
  • 7 Serve the steaks with a dollop of the cream and a wedge of potato cake.
  • 8 Serve with a green salad.

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