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🍽️ Juicy Beef Steak on Creamy Potato and Arugula Mash

549 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• Salt
• 1 bunch arugula
• 80 ml lukewarm milk
• 2 tbsp soft butter
• Pepper (from the mill)
• Nutmeg (freshly grated)
• 4 beef filet steaks (kitchen-ready, approx. 180 g each)
• 2 tbsp vegetable oil
• 100 ml dry red wine
• 200 ml beef stock
• 1.5 tbsp butter
• 1.5 tbsp flour

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for about 30 minutes until tender.
5. 5. Rinse the arugula under running water.
6. 6. Remove any thick stems or wilted leaves from the arugula.
7. 7. Dry the arugula using a salad spinner or a kitchen towel.
8. 8. Drain the cooking water from the potatoes.
9. 9. Let the potatoes steam dry in the pot for a moment.
10. 10. Press the potatoes through a potato ricer into a bowl.
11. 11. Add the milk and butter to the mashed potatoes.
12. 12. Stir everything together until smooth and creamy.
13. 13. Season the mash with salt, pepper, and a pinch of nutmeg.
14. 14. Take two-thirds of the prepared arugula portion.
15. 15. Gently fold the arugula into the warm mash.
16. 16. Rinse the piece of meat under cold water.
17. 17. Pat the meat dry with kitchen paper.
18. 18. Salt and pepper the steak on both sides.
19. 19. Heat oil in a large frying pan.
20. 20. Fry the steak in the hot pan.
21. 21. Cook each side for about 4 minutes.
22. 22. Remove the steak from the pan.
23. 23. Let the meat rest on a plate for a moment.
24. 24. Deglaze the pan with red wine, scraping up the browned bits.
25. 25. Pour some meat stock into the pan.
26. 26. Let the sauce simmer gently for 4 to 5 minutes.
27. 27. Knead flour and butter in a 1:1 ratio to make a roux butter.
28. 28. Thicken the sauce with the roux butter.
29. 29. Finally, season the sauce with salt and pepper to taste.
30. 30. Take a round cookie cutter with a diameter of about 6 cm.
31. 31. Use the cutter to form round portions of the mash.
32. 32. Place the mash portions onto pre-warmed plates.
33. 33. Cut the rested steaks in half.
34. 34. Place the steak halves on top of the mash.
35. 35. Garnish the dish with the remaining arugula.
36. 36. Drizzle the sauce around the steak on the plate.
37. 37. Serve the dish immediately while it is still warm.

Nutrition per serving

• kcal: 549
• Protein: 46 g · Fett/Fat: 29 g · Carbs: 23 g