Grilled Steak with Rosemary-and-Garlic-Fried Potatoes, Green Beans and Reduced Pan Juices
( SERVES 4 )
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|4||Agria potatoes, washed not peeled|
|3 tbsp||Olive oil|
|4 pieces||Beef steaks, 180g pieces|
|2 tbsp||Unsalted butter|
|1 to taste||Salt & freshly ground pepper|
|125 ml||Red wine|
|300 ml||Olive oil|
|2 sprigs||Fresh rosemary|
|400 g||Green beans, shreaded|
- Bring the potatoes to the boil in a large pot of water. Cook until the skins start to peel and the centre feels tender when tested with a sharp knife - about 30 minutes. Drain the potatoes and let them cool. Do not run them under cold water or they will go soggy! When they're cool enough to handle, peel and dice into 3cm cubes. The potatoes can be done days ahead and kept in the refrigerator.
- Heat 2 tablespoons of oil in a frying pan and fry the steaks until they are browned. Add the butter, then turn the steaks over and finish cooking to suit your preference, basting with the juices as they cook. Season with salt and pepper. Remove the steaks to a plate to rest and keep it warm.
- Pour the wine into the pan and bring to the boil. Stir to loosen any bits of meat that may have stuck to the pan and reduce the juices by half - about 3 minutes. In a deep frying pan heat the 300ml of olive oil. Add the potatoes and cook for 5 minutes or until they begin to develop a golden crust. Add the garlic and rosemary and cook for a further 5 minutes. Carefully lift the potatoes out onto paper towels, then season with salt and pepper. Bring a pot of salted water to the boil and blanch the beans for 2 minutes. Drain and toss in a bowl with the remaining tablespoon of oil and some salt and pepper.