Steak & mash with basil brussels sprouts
(from BlueFinger’s recipe box)
To stir-fry brussels sprouts, slice into three or four pieces and then fry in a little oil or butter – they also taste great with onions and ginger.
Prep time: 10 minutes
Cook time: 12 minutes
Serves 4 people
- 475g Desiree mashed potatoes
- 4 thick-cut beef rump steaks
- Olive oil, to grease
- Salt & freshly ground pepper
- 500g brussels sprouts, halved
- 50g butter, chopped
- 2 tbs toasted pine nuts
- 2 tbs shredded fresh basil
- 2 tbs shredded parmesan
Heat the mashed potatoes according to packet instructions. Bring a medium saucepan of water to the boil.
Meanwhile, heat a large frying pan on a medium-high heat. Grease the steaks with olive oil and season with salt and pepper. Cook for 3-4 minutes each side or until cooked to your liking. Set aside, covered with foil, for 5 minutes to rest.
Cook the brussels sprouts in the boiling water for 5 minutes. Drain well and return to saucepan. Add the butter. Toss until butter has melted. Add the pine nuts, basil and parmesan. Toss through quickly. Serve steaks with potatoes and brussels sprouts.