Beef fillet steak with wasabi mashed potatoes
- 1 kg potatoes
- Salt
- Pepper
- 2 Onions
- 500 g Snow peas
- 4 Beef fillet steaks (approx. 180 g each; approx. 4 cm high)
- 2 EL Oil
-
150 ml Teriyaki sauce - 4 EL Butter
- 200 ml Milk
- 1–2 TL Wasabi powder (Asian store)
- 3–4 Stalk (s) Coriander
- aluminum foil
simple
- 1.
- Peel and wash the potatoes and cut into large pieces. Cover and cook in salted water for approx.
- 2.
- 20 minutes. Peel the onions and cut into wedges. Wash and clean the sugar snap peas and cut lengthways into strips.
- 3.
- Pat the steaks dry. Heat the oil in a large pan. Fry the steaks vigorously on each side for 1–2 minutes. Season with salt and pepper. Turn down on medium heat. Then fry for 3–4 minutes per side for a pink fried steak (medium).
- 4.
- Wrap in aluminum foil and let rest for about 10 minutes.
- 5.
- Meanwhile fry the onion wedges in the hot frying fat for about 2 minutes. Deglaze with teriyaki sauce, bring to the boil and cook covered for approx. 3 minutes until translucent. Heat 1 tbsp butter in a second pan. Sauté the snow peas in it for about 5 minutes.
- 6.
- Season with salt and pepper.
- 7.
- For the puree, heat 200 ml milk and 3 tablespoons butter. Drain the potatoes. Add milk-butter mix and wasabi and mash everything finely. Season to taste with salt. Wash the coriander, shake dry, chop finely and fold into the puree.
- 8.
- Unwrap the steaks and pour the resulting gravy into the sauce. Serve the steaks with onions with sauce, puree and snow peas.
Leave A Comment