Steak with Horseradish & Potato Mash + Honeyed Carrots
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2 kg potatoes
6-10 tsp prepared horseradish sauce
4 x 400gm thick-cut, matured rib-eye steaks
2-3 Tbsp canola / vegetable oil
1 Tbsp butter
2 Tbsp coriander seeds
2T whole black peppercorns
1 Tbsp yellow mustard seeds
1 Tbsp black mustard seeds
250 gm Maldon salt
2 Tbsp Garlic flakes
100 gm brown sugar
1 Tbsp coffee
2 Tbsp paprika
2 Tbsp dried Italian herb mix
250 gm baby carrots
4-5 Tbsp honey
80 gm butter
Make the mash
Cut the potatoes in halves, leaving the skin on, and boil in slightly salted water for +- 30 minutes until soft. Drain off the water.
Cut the butter into cubes and add it to the potatoes. Add the horseradish sauce and start mashing the potatoes with a potato masher.
Season with salt and freshly cracked black pepper and have a taste. Add more horseradish and seasoning to suit your palate.
Make the steak salt
In a mortar & pestle (or cheat and use an electric coffee grinder like I do) grind up the coriander seeds, black pepper and mustard seeds and pop it in a mixing bowl.
Add the salt, garlic flakes, brown sugar, coffee, paprika and dried herbs, and mix it all through using a whisk. Store in an airtight container.
Make the carrots
Preheat the oven to 160°C. Add the carrots to an oven-proof dish, just big enough to hold the carrots in a single layer. Add the butter (cut into cubes) and drizzle the honey over. Add a pinch of salt and cinnamon on top.
Pop in the oven and cook for about 40-50 minutes depending on the size of your carrots. Check in on them and turn the carrots over every 20 minutes or so.
Remove from the oven when the carrots are soft.
Cook the steak
Rib-eye tends to fall apart when cooking, so ask your butcher to tie up the steaks with butcher’s twine. I usually buy a whole block of rib-eye, then I measure and tie up each steak with a piece of twine down the middle before I cut the block into the individual steaks.
Pop a large, heavy bottomed pan on medium heat and let it come up to temperature. Add the canola oil and give it 20 seconds to come up to temperature. Gently lay down the steaks, avoiding splashing the oil out.
Cook for 90-120 seconds a side, then turn the steaks over. After 4 turns, generously season the steaks with the steak salt prepared earlier. If you add this seasoning too soon the spices will burn.
Add the butter and turn the steaks around in it as it melts so you cover all the surfaces. Turn the steaks on their sides as well so you get caramelisation all over.
Turn the heat up to high and give the steaks one more go on each side before removing from the pan.
Let the steaks rest for a minute or two while you dish up the rest of the meal.
Note: The cooking times above is just a guideline and will vary based on the size of your steaks and the heat of your pan. Use your own discretion and adapt as necessary. Remember you can always pop an underdone steak back into the pan for a few minutes, but you can’t fix an overdone one.