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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Steak With Horseradish Cream And Potato Cake

 
Type of Dish: Main
Serves:
4
Prep Time:
Marinating Time:
Cooking Time:
Primary Ingredient:
Beef
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
Print Shopping List

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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