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Peppered Beef Fillet With Potato Pea & Horseradish Mash Recipe
|Mixed peppercorns||2 Tablespoon, crushed|
|Potatoes||750 Gram, chopped|
|Frozen peas||150 Gram|
|Horseradish sauce||2 Tablespoon|
|Ground black pepper||To Taste|
|Olive oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2918 Calories from Fat 1521
% Daily Value*
Total Fat 169 g259.5%
Saturated Fat 65.9 g329.3%
Trans Fat 0 g
Cholesterol 497.4 mg
Sodium 1105.8 mg46.1%
Total Carbohydrates 186 g62.1%
Dietary Fiber 23.6 g94.2%
Sugars 13.4 g
Protein 152 g304%
Vitamin A 79.1% Vitamin C 294.2%
Calcium 28.7% Iron 99.5%
*Based on a 2000 Calorie diet
For the mash, cook the potatoes in boiling water for 12—15 minutes until tender, adding the peas 2 minutes before the end of the cooking time.
Add the horseradish sauce, butter, and seasoning to the potatoes, and mash them well together.
Keep the mashed potatoes warm while cooking the steaks.
Heat the oil in a heavy-based frying pan.
Add the steaks and fry over a high heat for 2-3 minutes on each side, or until cooked to your liking.
Divide the mashed potato into 4 portions and press each into a large scone cutter to shape it.
Cut the fillet steaks into slices and lay them on top of the potato shapes