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Recipe Ingredients
700g Desiree potatoes, peeled, chopped (see note)
Olive oil spray
8 beef eye fillet steaks
2 garlic cloves, crushed
1 tbs no-added-salt tomato paste
125ml (1/2 cup) salt-reduced beef stock
1 1/2 tbs Worcestershire sauce
1 tbs Philadelphia Light Cream for Cooking
2 tbs chopped fresh continental parsley
80ml (1/3 cup) low-fat milk, warmed
2 tbs chopped fresh chives
Pinch of white pepper
Broccolini, halved crossways, steamed
Chopped fresh continental parsley, extra, to serve
Recipe Method
Cook the potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to the pan.
Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Heat pan over medium heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add tomato paste and cook, stirring, for 1 minute. Add the stock and Worcestershire sauce, and simmer for 2 minutes or until mixture reduces slightly. Add cream. Simmer for 1-2 minutes or until heated through. Stir in the parsley.
Add the milk to the potato and mash until smooth. Stir in the chives. Season with white pepper. Divide the mash, steaks and broccoli among serving plates. Pour over the sauce and top with extra parsley.
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