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Beef with Shallots and Grenaille Potatoes

Beef with Shallots and Grenaille Potatoes

Beef with Shallots and Grenaille Potatoes

30 November, 2018
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serves for


total time

0 HR 45 MIN


Peanut Oil
30 ml
800 g, steak, trimmed
15 g
1 tbsp, demerara
200 g, tesco finest echalion, peeled
Olive oil
50 ml
375 g, miniature, new (Grenaille not available)
1 small handful, leaves, finely chopped
black, ground


How to make beef with shallots and grenaille potatoes

  • Boil the potatoes in a large saucepan of salted, boiling water for 10 minutes, then drain and run under cold water for a few minutes.
  • Pre-heat the oven to 200 degrees.
  • Arrange the shallots in a roasting tin and drizzle with 25ml of the olive oil and sprinkle over the demerara sugar.
  • Dot with the butter and roast for 15-20 minutes.
  • Meanwhile, rub the rump steaks with the groundnut oil and season generously.
  • Heat a large heatproof frying pan over a high heat until smoking hot.
  • Sear the steaks on both sides for a minute then transfer to the oven to finish cooking for 6-8 minutes depending on desired doneness.
  • Remove when ready and transfer to a warmed plate, covering them loosely with aluminium foil for 5 minutes.
  • Heat the remaining olive oil in a large frying pan and sauté the potatoes for 4-5 minutes, stirring and tossing occasionally.
  • Remove the shallots from the oven at this point.
  • Season with the parsley and some salt and pepper.
  • Arrange the beef steaks with any juices in the middle of serving plates and spoon the shallots and potatoes on either side.
  • Serve immediately.

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