About this recipe:Potatoes – as chips, jacket baked or mashed – are a popular partner for steak. Here a mash with leeks and mustard accompanies pepper-coated fillet steaks cooked quickly on a cast-iron grill pan or griddle. Serve with a fresh, seasonal green vegetable such as French beans or broccoli.
2 tbsp mixed or black peppercorns, coarsely crushed
4 fillet steaks, 2.5 cm (1 in) thick, about 140 g (5 oz) each, trimmed of fat
1 tsp extra virgin olive oil
chopped parsley or snipped fresh chives to garnish
Leek and mustard mash
900 g (2 lb) floury potatoes, peeled and cut into chunks
2 tsp extra virgin olive oil
200 g (7 oz) young leeks, finely shredded
120 ml (4 fl oz) semi-skimmed milk
1 tbsp wholegrain mustard
25 g (scant 1 oz) butter
salt and pepper
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Method Prep:35min › Cook:25min › Ready in:1hr
First cook the potatoes for the mash. Place the potatoes in a saucepan and pour over boiling water to cover by 5 cm (2 in). Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes are very tender.
Meanwhile, spread out the crushed peppercorns on a plate and press the steaks into them until they are coated with peppercorns on all sides. Set aside.
Heat the oil for the mash in a non-stick frying pan. Add the leeks and cook, stirring constantly, for 3–5 minutes or until tender. Transfer to a plate lined with a double thickness of kitchen paper to drain. Heat the milk in a small saucepan until hot.
When the potatoes are tender, drain them, shaking the colander or sieve to remove any excess water, and return them to the pan. Pour the hot milk over the potatoes, then mash them until they are completely smooth. Add the leeks, mustard and butter, and season with salt and pepper to taste. Beat well to mix, then cover and keep warm.
Heat a ridged cast-iron grill pan over a high heat until hot. Brush the pan with the oil, then reduce the heat to moderately high. Place the steaks in the pan and cook for 3 minutes on each side for rare; 3 1/2 minutes on each side for medium-rare; 4 minutes on each side for medium; or 5 minutes on each side for well-done.
Spoon a mound of mash on each warmed plate and place a steak next to it. Drizzle any pan juices over the steaks and sprinkle with parsley or chives. Serve immediately.