With its hot pink hue and fiery beetroot kick, this lavish mash recipe won’t fail to impress, especially when served up with fillet steak and fresh green veg. A great winter warmer, whether indulging alone or sharing with friends.
Preparation time: 5 minutes
Cooking time: 20 minutes
- 400g mashing potatoes
- 4 sweet chilli cooked beetroot
- 2 fillet steaks
- 1tsp olive oil
- 4 tbsp Crème Fraiche
- salt and pepper to taste
100g broccoli, steamed & tossed in lemon juice and olive oil
Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
While the potatoes cook, chop the beetroot into quarters and season the steaks.
Heat the oil in a non-stick frying pan and when it’s very hot cook the steaks for 3-4 minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.
Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
Slice the steak and serve with a dollop of mash and the steamed broccoli. Pour any meat juices over.
Thanks to the beautiful people at lovebeetroot.co.uk for sharing this recipe.Last modified: June 10, 2021