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Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus)

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Cook Time 45 minutes
Total Time 45 minutes
Course Dinner
Servings 3 people

Ingredients
  

  • 3 x 200gm Scotch fillet
  • Salt to season
  • Freshly milled black pepper; to season
  • olive oil
  • Red wine Jus
  • 1 tablespoon olive oil
  • 30 gms butter
  • 4 shallots; finely sliced
  • 4-5 garlic cloves; crushed
  • 300 ml red wine
  • 500 ml beef stock
  • 1 sprig rosemary
  • Smashed potato salad:
  • 5-6 chat potatoes; peeled and halved
  • 80 ml buttermilk
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 lemon grated rind and juice
  • 1 teaspoon ½whole seeded mustard
  • 1 garlic clove; grated
  • 2 tablespoon chives; finely chopped
  • 2 tablespoon flat leaf parsley; finely chopped
  • Salt to season
  • Cherry tomatoes:
  • 1 punnet cherry tomatoes some whole and some halved
  • 1 garlic clove; crushed
  • 2 shallots; finely sliced
  • teaspoon ½dried Italian herbs
  • Salt; to season
  • 1-2 tablespoon olive oil
  • Garnish:
  • Rocket leaves

Instructions
 

To prepare the red wine jus:

  • Heat olive oil and butter in a large pot.
  • Add the garlic and shallots; sauté till softened.
  • Next add the rosemary sprig and red wine; simmer on low heat for about 10-15 minutes till the liquid has almost halved.
  • 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.
  • Remove from heat and strain.
  • Keep warm till serving time.

To prepare the smashed potato salad:

  • Cook the potatoes in salted boiling water till done.
  • Strain into a bowl and mash lightly using a fork.
  • Add all the ingredients and mix well.
  • Taste and adjust seasoning.

To prepare the cherry tomatoes:

  • Heat oil in a pan and add the garlic and shallots; sauté till softened.
  • Add the cherry tomatoes and cook on high heat for about a minute or two.
  • Season with dried herbs and salt.

To prepare the steak:

  • Season the steak pieces well with a drizzle of oil, salt and pepper.
  • Heat the pan/grill to high (you may add more oil depending on the kind of pan you are using).
  • 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.
  • Remove and allow to rest for 5 minutes before serving.
  • 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.