Steak with baked potato puree
A delicious steak with vegetables and mashed potatoes always sounds good, right? We've seasoned this steak with special seasonings like Keukengoud and Tafelgoud.
Traditional Dutch cuisine with the new flavor of Verstegen Keukengoud and Tafelgoud. The potatoes are baked to preserve all their flavor and nutrients, giving the mashed potatoes a rich, full-bodied flavor.
Preparation
Preheat the oven to 200°C (400°F). Remove the steak from the refrigerator to allow it to come to room temperature.
Cut the potatoes into quarters and rinse. Arrange the potatoes in a baking dish and drizzle with 1 tablespoon of olive oil. Cover the dish with aluminum foil and place the potatoes in the preheated oven for 30 minutes, or until tender.
Peel the carrots with a vegetable peeler or cheese slicer and then halve them lengthwise. Cut the Brussels sprouts in half.
Spread the carrots, Brussels sprouts, and remaining olive oil on a baking sheet lined with baking paper and place it in the oven for 15 minutes until the vegetables are golden brown and cooked through.
Heat 1 tablespoon of butter in a pan and cook the steak for 8 minutes on each side, until golden brown and cooked to your liking. Remove the steak from the pan and let it rest in aluminum foil for 5 minutes.
Mash the potatoes with the remaining butter and the Keukengoud. Cut the steak into 2 cm thick slices.
Serve the steak with the mashed potatoes, roasted vegetables and sprinkle the Tafelgoud over the steak at the table.
Ingredients
- 700 g kruimige aardappelen met schil
- 2 el olijfolie
- 400 g bospeen
- 150 g spruitjes, schoongemaakt
- 2 el ongezouten roomboter
- 600 g biefstuk
- 2 el Keukengoud
- 1 el Tafelgoud
Supplies
- Oven dish
- Aluminum foil
