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Create a restaurant-quality meal in your own kitchen with this gourmet beef steak and potato rosti recipe. really delicious and healthy and quick to prepare, so do not miss this tasty recipe and enjoy a good weekend for the prepared
INGREDIENTS
8 large (about 2kg) Desiree potatoes, peeled
1 brown onion, coarsely-grated
60g butter, melted
Vegetable oil, to shallow-fry
8 prosciutto slices
8 (about 200g each) beef fillet steaks
1 rosemary sprig
1 cup dry red wine
2 cups Massel beef stock
Steamed green beans, to serve
Almonds, to serve
Salt, to season
METHOD
Step 1
Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.
Step 2
Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and season well with salt and pepper. Stir to combine.
Step 3
Add enough oil to a large, non-stick frying pan to reach a depth of 1cm and place over medium heat. Spoon two, 1/3-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc.
Step 4
Cook for 2 minutes each side or until golden brown and cooked through. Transfer to an oven tray lined with a paper towel. Place in the warm oven.
Step 5
Continue in three more batches with remaining potato mixture, adding and reheating more oil if necessary.
Step 6
Wrap a slice of prosciutto around each beef fillet. Heat a large frying pan over high heat. Add the steaks and cook for three minutes each side for medium-rare or until cooked to your liking.
Step 7
Transfer to a plate and cover with foil. Set aside for five minutes to rest.
Step 8
Meanwhile, add the rosemary sprig and wine to the pan and bring to the boil.
Step 9
Add the stock and bring to the boil.
Step 10
Cook, swirling the pan occasionally, for five minutes or until sauce is reduced by half and thickens to a syrupy consistency. Strain through a fine sieve and discard the rosemary. Place the potato on serving plates.
Step 11
Top with beef and drizzle with sauce. Serve immediately with steamed green beans and almonds.
INGREDIENTS
8 large (about 2kg) Desiree potatoes, peeled
1 brown onion, coarsely-grated
60g butter, melted
Vegetable oil, to shallow-fry
8 prosciutto slices
8 (about 200g each) beef fillet steaks
1 rosemary sprig
1 cup dry red wine
2 cups Massel beef stock
Steamed green beans, to serve
Almonds, to serve
Salt, to season
METHOD
Step 1
Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.
Step 2
Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and season well with salt and pepper. Stir to combine.
Step 3
Add enough oil to a large, non-stick frying pan to reach a depth of 1cm and place over medium heat. Spoon two, 1/3-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc.
Step 4
Cook for 2 minutes each side or until golden brown and cooked through. Transfer to an oven tray lined with a paper towel. Place in the warm oven.
Step 5
Continue in three more batches with remaining potato mixture, adding and reheating more oil if necessary.
Step 6
Wrap a slice of prosciutto around each beef fillet. Heat a large frying pan over high heat. Add the steaks and cook for three minutes each side for medium-rare or until cooked to your liking.
Step 7
Transfer to a plate and cover with foil. Set aside for five minutes to rest.
Step 8
Meanwhile, add the rosemary sprig and wine to the pan and bring to the boil.
Step 9
Add the stock and bring to the boil.
Step 10
Cook, swirling the pan occasionally, for five minutes or until sauce is reduced by half and thickens to a syrupy consistency. Strain through a fine sieve and discard the rosemary. Place the potato on serving plates.
Step 11
Top with beef and drizzle with sauce. Serve immediately with steamed green beans and almonds.
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