Beef with Shallots and Grenaille Potatoes

Beef with Shallots and Grenaille Potatoes

Beef with Shallots and Grenaille Potatoes

Beef with Shallots and Grenaille Potatoes

November 30, 2018

serves for

4

total time

0 HR 45 MIN

ingredients

groundnut oil
30 ml
Beef
800 g, steak, trimmed
butter
15 g
sugar
1 tbsp, demerara
Shallot
200 g, tesco finest echalion, peeled
Olive oil
50 ml
Potato
375 g, miniature, new (Grenaille not available)
Parsley
1 small handful, leaves, finely chopped
salt
Pepper
black, ground

Preparation

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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