Seared Beef Steak Served with Mashed Potato and Cannelline Bean


2-3/4 1b potatoes, peeled and chopped
1/2 cup (single or pouring) cream
sea salt and cracked black pepper
14 oz can cannellini (white) beans, drained and rinsed
4 x 5 oz beef eye fillet steaks
olive oil, for brushing

Rosemary Oil

1/4 cup olive oil
1 clove garlic, finely sliced
1 tsp rosemary leaves


  1. To make the rosemary oil, cook all the ingredients in a small saucepan over low heat for 3 minutes or until fragrant.
  2. Cook the potatoes in a large saucepan of boiling water until soft. Drain, return to the pan and mash with the cream, salt and pepper.
  3. Return the saucepan to a low heat, fold in the cannellini beans and mash roughly with a fork. Set aside and keep warm.
  4. Heat a medium non-stick frying pan over medium—high heat. Brush the steaks with olive oil and sprinkle with salt and pepper. Cook for 3 minutes each side or until cooked to your liking.
  5. To serve, divide the mash among plates, top with the steak and drizzle with the rosemary oil.

Makes 4 servings.

Source: Donna Hay