Sunday, February 1, 2009

Balsamic beef with green beans & mash

The slightly sweet balsamic sauce adds rich flavour to this modern-day version of meat and three veg.


1kg orange sweet potato (kumara), peeled, cut into 2cm pieces
1 tsp olive oil
4 (about 125g each) beef fillet steaks, excess fat trimmed
125ml (1/2 cup) balsamic vinegar
60ml (1/4 cup) salt-reduced beef stock
60ml (1/4 cup) water
8 fresh corn cobbettes
250g green beans, topped


Place the sweet potato in a large saucepan and cover with cold water.
Bring to the boil over high heat and cook for 10 minutes or until tender.
Drain and use a potato masher or fork to mash until smooth.
Season with pepper.
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat.
Add the steaks and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.
Set aside for 5 minutes to rest.
Add the vinegar, stock and water to the pan.
Bring to the boil over high heat.
Boil, uncovered, for 6-7 minutes or until the mixture reduces and thickens slightly.

While the sauce is cooking, place the corn in a steamer basket over saucepan of simmering water. Steam, covered, for 5 minutes.
Add the green beans to the basket with the corn and steam, covered, for a further 4 minutes or until the vegetables are just tender.
Divide the sweet potato mash among serving plates.
Top with the steak and drizzle over the balsamic sauce.
Serve with the steamed corn and green beans.

Photography by Sue Ferris
Australian Good Taste - February 2007, Page 32
Recipe by Alison Roberts

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