Rib-eyes with Mash and Veg Spears
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs potatoes (cut into small chunks)
- 18 ozs Pumpkin (cut into small chunks)
- salt
- peppers
- 2 Tbsps milk
- ¼ cup butter
- 1 Tbsp chopped rosemary
- 1 Tbsp olive oil
- 4 Ribeye Steaks (steaks)
- 20 green Asparagus (spears)
- For the gravy
- ⅞ cup Red wine
- 2 Tbsps all-purpose flour
- 2 ½ cups Beef stock
- 1 Tbsp Wholegrain Mustard
- To garnish
- rosemary
Preparation steps
1.
Put the potatoes and pumpkin into a pan and cover with water. Add 1 teaspoon salt, cover and bring to a boil. Cook steadily for about 20 minutes until tender. Drain well.
2.
Mash the potatoes and pumpkin with the milk, butter and rosemary until smooth. Season to taste with salt and pepper.
3.
Heat the oil in a frying pan and cook the steaks for 3-5 minutes on each side until cooked to your liking.
4.
Bring a pan of salted water to a boil and add the asparagus. Cover and cook for 3-5 minutes until tender but still a little crisp.
5.
For the gravy: whisk the wine into the flour until smooth.
6.
Heat the stock in a pan. Pour in the flour mixture, add the mustard and bring to a boil. Cook for 1-2 minutes, whisking until thickened.
7.
Divide the potato and pumpkin mash between 4 warm serving plates and place the steak on top. Add the asparagus. Garnish with rosemary and serve with the gravy.
