Recipe: Pan Fried Steak

Pan Fried Steak, Roasted Garlic Mashed Potato & Sautéed Vegetables

Venison Steaks with Roasted Root Vegetables

Prepared by Kevin Dundon

Venison Steaks with Roasted Root Vegetables

Prepared by Kevin Dundon

Ingredients

1lb/450g Fillet of beef (4 steaks)

Sautéed Vegetables:
12-14 mushrooms - thinly sliced
1 medium onion -thinly sliced
Garlic-2 cloves - crushed
1 small head broccoli
12 cherry tomatoes
3oz/75g maungetout
3 tablespoons soy sauce
Chopped parsley - to garnish

Method

Heat a pan until smoking hot. Brush with a little oil.
Place the medallions of beef on the pan.
Cook for about 2-3 minutes each side-depending on how you like your beef cooked. (Bear in mind that they will cook quickly as they are quite thin)

Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.

Place another little drizzle of oil on the pan and fry off onions, garlic, broccoli, maungetout, cherry tomatoes and mushrooms until almost fully cooked (approximately 8-10 minutes).
Add in 3 tablespoons soy sauce and continue to cook gently for another moment or two.

Ingredients

Roasted Garlic Mashed Potato:
6 large potatoes
1 bulb garlic
4 tablespoons milk

Method

Preheat the oven to 190C/375F/Gas Mark 5 .

Slice the bulb of garlic across horizontally. Place on a baking tray and roast in the hot oven for approximately 30 minutes.

Meanwhile peel, boil and mash the potatoes. Season with a little salt and pepper.

Add in the milk and squeeze in the roasted garlic. Mash thoroughly again to infuse the garlic. If you wish you can add a little butter and chopped parsley as well.

Serve the meat and vegetables with these creamy garlic mashed potatoes.