Steak and mash with quince sauce and rocket & parmesan salad

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How to make Steak and mash with quince sauce and rocket & parmesan salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 100g quince paste (see Notes)
  • 2 tablespoons red wine vinegar
  • 100ml (5 tablespoons) extra virgin olive oil
  • 1 teaspoon lemon juice
  • 4 (about 180g each) beef fillet steaks
  • 1/2 cup (125ml) red wine
  • 1/2 cup (125ml) Massel beef stock
  • 80g wild rocket leaves
  • 120g parmesan, shaved
  • 1/2 cup roughly chopped whole unblanched almonds
  • Mashed potato, to serve

Method

  • Step 1 Place half the paste in a microwave-safe bowl and microwave on medium for 15 seconds (alternatively, melt in a saucepan over low heat on stove).
  • Step 2 Stir in vinegar, then whisk in 4 tablespoons of the oil and lemon juice. Season and set aside.
  • Step 3 Heat remaining oil in a heavy-based frypan and cook steak over high heat for 2-3 minutes on each side (or cook according to taste).
  • Step 4 Remove steak and set aside. Add wine, stock and remaining paste to pan, and simmer for 5 minutes until reduced and syrupy.
  • Step 5 Combine rocket, parmesan and almonds, then toss with dressing. Pile potato onto each plate, and top with steak and sauce. Serve with the salad.

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