Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, black pepper mayonnaise with steak and mash. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Drain the hot water from the cooked potatoes and then put Pasteurised Cow Milk and butter in with the hot dried boiled potatoes and then mash with a Dinner Fork and stir with a Dessert Spoon - add the mashed potato too both plates. Put Steaks on Plates with the mashed potato on and top both plates with the ground black pepper mayonnaise sauce. To begin with this recipe, we must first prepare a few components. Here is how you cook it.
Black Pepper Mayonnaise with Steak and Mash is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Black Pepper Mayonnaise with Steak and Mash is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook black pepper mayonnaise with steak and mash using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Black Pepper Mayonnaise with Steak and Mash:
- Make ready 800 g Albert Bartlett Rooster Potatoes
- Get 100 ml milk
- Prepare 40 g butter
- Take 2 Pack's of 3 of Aberdeen Angus Beef Steaks
- Prepare Vegetable Oil enough too deep fry
- Take 10 egg yolks so 10 whole eggs
- Prepare 125 ml Olive Oil
- Prepare 4 tsp. ground black pepper
- Get 2 tsp. Sea Salt
- Make ready 2 tsp. white clear vinegar
The steak is typically from Chianina cattle - an ancient Tuscan breed known for its prized and tasty meat - seasoned with local spices and grilled over red-hot coals. While potatoes are cooking, press garlic and pepper into both sides of each steak. Melt butter in large frying pan over medium-high heat. Cover to keep warm and set aside.
Instructions to make Black Pepper Mayonnaise with Steak and Mash:
- Peel,chop and then boil the potatoes,once water is boiling - turn too the lowest heat,so as too gently simmer,while potatoes are cooking - get on with the next step.
- Divide egg yolks from the egg white's - put the egg yolks in your Electric Tefal Blender,add the ground black pepper (maybe, or maybe not add some of the 125ml of olive oil) and then put the blade in and click the lid in place,switch on - and then gradually add olive oil from the long funnel of the lid at the top,after a while of blending add the vinegar and crystallised sea salt - keep blending until you eventually get the thickness required.
- Put Vegetable Oil in a large saucepan and put a little bit of sliced bread in the Vegetable Oil - when the bit of bread crisps,then the Cooking Oil is hot enough too deep fry your Steaks, first slit Steaks at their sides with a sharp knife,too prevent coiling up - and then deep fry the One Pack of Steaks first and then the other Pack afterwards - deep fry for 3 minutes - let the Steaks rest for at least 5 minutes.
- Drain the hot water from the cooked potatoes and then put Pasteurised Cow Milk and butter in with the hot dried boiled potatoes and then mash with a Dinner Fork and stir with a Dessert Spoon - add the mashed potato too both plates.
- Put Steaks on Plates with the mashed potato on and top both plates with the ground black pepper mayonnaise sauce.
Melt butter in large frying pan over medium-high heat. Cover to keep warm and set aside. Heat brandy in same pan, scraping the pan to remove any cooked on bits. Season with salt and black pepper then add the beans and parsley and toss to coat. To serve, spoon the mash onto the plate then place the steak alongside.
So that is going to wrap it up for this special food black pepper mayonnaise with steak and mash recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
