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How to make Beef with parmesan mash and balsamic French eschalots

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 16 (about 400g) eschalots (French shallots)
  • Olive oil spray
  • 700g piece lean beef scotch fillet, cut into 8 x 2cm thick slices
  • 1 bunch broccolini
  • 80ml (1/3 cup) balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 fresh thyme sprigs

Parmesan mash

  • 1kg Sebago (brushed) potatoes, peeled, chopped
  • 80ml (1/3 cup) skim milk
  • 30g (1/3 cup) shredded parmesan

Method

  • Step 1 Place the eschalots in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes. Use a slotted spoon to carefully remove from the water. Set aside to cool slightly. Use your fingers to carefully remove the skin and discard.
  • Step 2 Meanwhile, to make the parmesan mash, cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the milk and use a potato masher to mash until smooth. Stir in the parmesan. Season with salt and pepper.
  • Step 3 Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the eschalots and cook, stirring, for 15 minutes or until tender. Transfer to a plate. Add the beef to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  • Step 4 While the steaks are cooking, cook the broccolini in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
  • Step 5 Return the eschalots to the pan. Add balsamic vinegar, brown sugar and thyme and cook, stirring, for 5 minutes or until sauce reduces and thickens. Divide the mash among serving plates. Top with the beef and balsamic eschalots. Serve with the broccolini.