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Ingredients
Steaks with Chestnut Dressing and Mashed Potatoes
- For the steaks, dressing and gravy
- 75 grams Chestnuts precooked (vacuum packed)
- 4 Tbsps breadcrumbs
- 50 grams butter
- 1 tsp sharp Mustard
- 1 tsp finely chopped marjoram
- salt
- freshly ground peppers
- 4 Steak (each about 180 grams)
- 2 Tbsps sunflower oil
- 100 grams shallots
- 1 tsp powdered sugar
- 250 milliliters dry Red wine
- 100 milliliters Port wine
- 250 milliliters Beef broth
- For the mashed potatoes
- 800 grams starchy potatoes
- salt
- 100 milliliters milk
- 100 milliliters Whipped cream
- 25 grams soft butter
- freshly ground Nutmeg
- fresh marjoram (for garnish)
- 4 Cherry tomatoes
For the dressing, process chestnuts, breadcrumbs, butter, mustard and marjoram in a blender until crumbly. Season with salt and pepper and refrigerate.
For the mashed potatoes, scrub and peel potatoes. Boil potatoes in salted water until done, about 30 minutes.
Preheat oven to 120°C (approximately 250°F). Rinse steaks, pat dry, season with salt and pepper and sauté in hot oil on both sides. Place steaks on a wire rack set over a rimmed baking sheet, top with chestnut dressing and bake 10-15 minutes.
Peel shallots, cut lengthwise into quarters and sauté in pan drippings from steaks. Sprinkle shallots with powdered sugar to caramelize, deglaze pan with red wine and let boil down. Stir port wine and broth into pan, let boil down and season with salt and pepper.
Drain potatoes and press through a potato ricer. In a large pan, heat milk, cream and butter and gradually stir in riced potatoes with a wooden spoon. Season mashed potatoes with salt and nutmeg.
Serve steaks and dressing on warmed plates with gravy and mashed potatoes. Garnish with marjoram and cherry tomatoes.
(Percentage of daily recommendation)
| Calorie | 883 cal. | (42 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |