Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus)
Cook Time
Cook Time
  • 3 x 200gm Scotch fillet
  • Saltto season
  • Freshly milled black pepper; to season
  • olive oil
  • Red wine Jus
  • 1tbsp olive oil
  • 30 gms butter
  • 4 shallots; finely sliced
  • 4-5 garlic cloves; crushed
  • 300ml red wine
  • 500ml beef stock
  • 1 sprig rosemary
  • Smashed potato salad:
  • 5-6 chat potatoes; peeled and halved
  • 80ml buttermilk
  • 2tbsp extra virgin olive oil
  • 1tbsp red wine vinegar
  • 1 lemongrated rind and juice
  • 1tsp ½whole seeded mustard
  • 1 garlic clove; grated
  • 2tbsp chives; finely chopped
  • 2tbsp flat leaf parsley; finely chopped
  • Saltto season
  • Cherry tomatoes:
  • 1 punnet cherry tomatoessome whole and some halved
  • 1 garlic clove; crushed
  • 2 shallots; finely sliced
  • tsp ½dried Italian herbs
  • Salt; to season
  • 1-2tbsp olive oil
  • Garnish:
  • Rocket leaves
To prepare the red wine jus:
  1. Heat olive oil and butter in a large pot.
  2. Add the garlic and shallots; sauté till softened.
  3. Next add the rosemary sprig and red wine; simmer on low heat for about 10-15 minutes till the liquid has almost halved.
  4. Then add the beef stock, bring to boil and simmer on low heat till the liquid has halved and takes on a slightly thick sauce like consistency. Taste and season with salt only if necessary.
  5. Remove from heat and strain.
  6. Keep warm till serving time.
To prepare the smashed potato salad:
  1. Cook the potatoes in salted boiling water till done.
  2. Strain into a bowl and mash lightly using a fork.
  3. Add all the ingredients and mix well.
  4. Taste and adjust seasoning.
To prepare the cherry tomatoes:
  1. Heat oil in a pan and add the garlic and shallots; sauté till softened.
  2. Add the cherry tomatoes and cook on high heat for about a minute or two.
  3. Season with dried herbs and salt.
To prepare the steak:
  1. Season the steak pieces well with a drizzle of oil, salt and pepper.
  2. Heat the pan/grill to high (you may add more oil depending on the kind of pan you are using).
  3. When smoking hot, place the steaks (you need to hear that sizzle). Cook on high heat for 2 minutes; turn to medium heat and continue cooking for another one minute. Turn and cook for a further 1-2 minutes for a medium steak or continue cooking till done.
  4. Remove and allow to rest for 5 minutes before serving.
  5. To Serve- Spread some smashed potato salad on the base of the plate. Place the steak on top of the potatoes and add a few cherry tomatoes to the plate. Garnish with a handful of rocket leaves on top of the steak and serve with red wine jus on the side.