Steak with purple mash and beetroot compote
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
1 tbsp olive oil
100g red onion, grated
1 tbsp fresh rosemary leaves, finely chopped
350g beetroot, peeled and thinly sliced
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.
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.