Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 700g Desiree potatoes, peeled, chopped (see note)

  3. Olive oil spray

  4. 8 beef eye fillet steaks

  5. 2 garlic cloves, crushed

  6. 1 tbs no-added-salt tomato paste

  7. 125ml (1/2 cup) salt-reduced beef stock

  8. 1 1/2 tbs Worcestershire sauce

  9. 1 tbs Philadelphia Light Cream for Cooking

  10. 2 tbs chopped fresh continental parsley

  11. 80ml (1/3 cup) low-fat milk, warmed

  12. 2 tbs chopped fresh chives

  13. Pinch of white pepper

  14. Broccolini, halved crossways, steamed

  15. Chopped fresh continental parsley, extra, to serve

Instructions Jump to Ingredients ↑

  1. Cook the potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to the pan.

  2. 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.

  3. 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.

  4. Add the milk to the potato and mash until smooth. Stir in the chives. Season with white pepper. Divide the mash, steaks and broccolini among serving plates. Pour over the sauce and top with extra parsley.


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