Steak with Root Veg Mash

This recipe works in combination with: Beef Stroganoff. This recipe features in these meal plans: Quick Suppers, Speedy Dinners.

Pan-fried steak with creamy carrot and potato mash and a mustard and black pepper sauce.


  • 125g of beef rump steak
  • 1 small baking potato (approx 250g), peeled and diced
  • 1 small carrot (approx 95g), peeled and diced
  • 1/3 small onion, chopped
  • 75ml of double cream
  • 1 tbsp olive oil
  • 1 tsp margarine/butter
  • 1/2 tsp English mustard
  • 1/2 tsp ground black pepper
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £2.31
  • Store cupboard: Typical
  • Calories per serving: 940
  • 5-a-day per serving: 1.2
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Steak with Root Veg Mash photo

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  1. Cook the potato and carrot in lightly salted boiling water for 10 minutes, or until tender.
  2. Meanwhile, season the steak with salt. Heat the olive oil in a frying pan and fry the onion for 2-3 minutes, or until soft. Add the steak and fry for 2-3 minutes on each side, for medium rare, or until cooked to your liking. Remove the steak and onion from the frying pan, cover with foil and allow to rest for 5 minutes.
  3. While the steak is resting, make the sauce. Add the English mustard, a generous pinch of freshly ground black pepper and 50ml cream to the frying pan and simmer gently for 1-2 minutes, or until the sauce thickens.
  4. Drain the vegetables and mash with the margarine/butter and remaining 25ml cream. Season generously to taste with salt and pepper.
  5. Serve the steak and fried onions with the root vegetable mash and pour on the mustard and black pepper sauce.

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