Curtis Stone’s scotch fillet steaks with mashed potatoes

Method

1. Step 1

   Remove the steaks from the fridge and set aside for 45 mins to bring to room temperature.

2. Step 2

   To make the mashed potato, place the potato in a large saucepan and add enough cold water to cover. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 mins or until the potato is tender.

3. Step 3

   Drain the potato and set aside to steam. Return potato to saucepan and reduce heat to low. Add 40g butter and use a potato masher or fork to mash the potato until almost smooth. Add milk, in 2 batches, beating with a wooden spoon to form a creamy consistency. Top with remaining butter.

4. Step 4

   Place a wire rack on a rimmed baking tray. Coat the steaks with 1 tbs oil and season. Heat a large frying pan over medium-high heat. Add 2 steaks and cook for 2-3 mins each side or until an instant-read thermometer inserted into the centres registers 51°C for medium-rare doneness. Transfer steaks to the wire rack. Repeat with remaining steaks and oil. Set steaks aside for 5 mins to rest.

5. Step 5

   Place the pan over medium-high heat. Add the truffle butter and cook for 1-2 mins or until butter melts. Add the shallot and garlic and cook, stirring occasionally, for 1 min or until shallot just softens. Reduce heat to medium. Stir in the silverbeet and cook, stirring, for 5 mins or until silverbeet is bright green and just wilts. Season.

6. Step 6

   Slice the steaks and divide among serving plates with the silverbeet mixture and mashed potatoes. Drizzle with any pan juices and season with pepper to serve.