Steak with purple mash and beetroot compote

Prep 0 h : 25 m
Cook 0 h : 25 m


  • 1 kg purple potatoes, peeled and coarsely chopped

    2 cloves garlic, crushed

    250ml olive oil

    2x225g beef eye fillet steaks

    2 tsp salt flakes

    350g asparagus, trimmed

    10g baby purple kale leaves

    Beetroot compote

    1 tbsp olive oil

    100g red onion, grated

    1 tbsp fresh rosemary leaves, finely chopped

    350g beetroot, peeled and thinly sliced

    180ml water

    125ml caramelised balsamic vinegar


  • Place potatoes in a large saucepan of cold salted water; bring to the boil.

    Cook, covered, for 25 mins or until soft.

    Reserve 4 tbsp cooking liquid.

    Drain potatoes.

    Return potatoes to pan; mash with reserved cooking liquid, garlic and 4 tbsp of the oil (60ml) until smooth.

    Season to taste.

    Return pan to low heat; cover to keep warm.

    Heat a large frying pan over high heat.

    Rub steaks all over with 2 tbsp (30ml) of the oil; sprinkle salt over and cook for 3 mins on each side for medium or until cooked to your liking.

    Transfer to a plate, cover loosely with foil, rest for 5 mins.

    Add remaining oil to same frying pan; reduce heat to medium.

    Cook asparagus for 2 mins or until tender.

    Serve sliced steaks with mash, asparagus, beetroot compote and kale.

    To make beetroot compote, heat oil in a medium saucepan over medium heat; cook onion and rosemary for 2 mins or until liquid evaporates. Add beetroot and water; cook, covered, stirring occasionally, for 10 mins or until beetroot is tender. Stir in balsamic vinegar; cook, uncovered, stirring occasionally, for another 10 mins or until thickened. Season to taste. Cool.