Ingredients Jump to Instructions ↓

  1. 800g potatoes, chopped

  2. 2/3 cup (160ml) hot milk

  3. 80g butter, cubed

  4. 2 tablespoons Beerenberg Coopers Ale Barbeque Sauce

  5. 1 1/2 tablespoons Worcestershire sauce (see tip)

  6. 1 garlic clove, crushed

  7. 4 x 150g steaks cup (125ml) chicken stock steamed green beans, to serve

  8. 4 per serve

Instructions Jump to Ingredients ↑

  1. Cook potato in a large saucepan of salted water on high heat for 10-15 minutes, until tender. Drain and return to pan. Stir on medium heat for 1 minute, until dry. Mash, adding hot milk and butter. Season to taste.

  2. Meanwhile, combine barbecue sauce, Worcestershire sauce and garlic in a shallow bowl. Add steak and turn to coat. Heat a lightly oiled char griller or frying pan on high. Reserving marinade, cook steaks for 2-3 minutes each side for rare, or until cooked to your liking.

  3. Combine reserved marinade and stock in a small saucepan on high. Bring to boil and simmer for 2-3 minutes, until slightly reduced. Serve steaks with mashed potato and steamed green beans, and drizzle steaks with sauce.

  4. Kid-friendly tip: adding Worcestershire sauce gives a little heat, but leave it out if your children dislike spicy food


Send feedback