This Father's Day, treat your dad to a hearty steak with mash!
- 800g potatoes (see tip), peeled, coarsely chopped
- 80ml (1/3 cup) reduced-fat milk
- 4 (about 150g each) beef fillet steaks
- Olive oil spray
- 60ml (1/4 cup) brandy
- 2 tablespoons Worcestershire sauce
- 1 x 185ml can light evaporated milk
- 1 bunch broccolini, halved crossways, thick stems halved lengthways
- Place the potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 12-15 minutes or until tender. Drain and return to the pan. Place over high heat. Cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated. Remove from heat. Add the milk and use a potato masher to mash. Cover to keep warm.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray both sides of the steaks with olive oil spray. Season with salt and pepper. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
- Remove frying pan from heat. Add the brandy and Worcestershire sauce to the pan. Allow the mixture to reduce slightly (make sure it doesn't evaporate). Stir in the evaporated milk. Place the pan over medium heat and simmer, stirring often, for 2 minutes or until the sauce thickens slightly (see note). Season with salt and pepper.
- Cook the broccolini stems in a saucepan of boiling water for 1 minute. Add the broccolini florets and cook for a further 1 minute or until bright green and tender crisp. Drain.
- Divide the mash among serving plates. Top with the steak and broccolini. Pour over the sauce to serve.