Prep time: 10 minutes 
Cooking time: 30 minutes  
Serves: 4 

Ingredients  

• 500g cocktail potatoes  

• 1 beef eye fillet, membrane removed and sliced into 3-4cm thick medallions  

• 1 tbsp olive oil  

• 70g butter, diced   

• 2 garlic cloves 

• 5 springs thyme  

• 2 sprigs rosemary  

• 1 brown onion, finely sliced  

• 1 bunch Tuscan kale, stems removed and leaves finely chopped 

• ½ cup thickened cream  

• 2 tbsp seeded mustard  

Method  

1. Remove the beef from the fridge at least one hour before cooking. 

2. Place the potatoes on a pot and cover with salted water. Bring to the boil and cook until soften, approximately 20 minutes, drain well and set aside. 

3. Season the steaks with salt and pepper.  

4. Bring a large frying pan to medium high heat, drizzle olive oil and sear the medallions for approximately 3-4 minutes on each side until golden brown. (do not overcrowd the pan, preferable to doit in baches depending on how many you are cooking). 

5. Add the butter, garlic and herbs to the pan and once the butter has melted, baste the steaks with a spoon for 1-2 minutes, remove from the pan and allowed to rest for at least 5 minutes before serving. 

6. Using the same pan, sauté the onions for 3 minutes. Add the Tuscan kale and cook for 2 minutes. 

7. Add the cream and the mustard, season with a pinch of salt and pepper and lightly crush them using a potato masher, just to slightly break the potatoes. Stir through to combined and cook for 5 minutes on low heat until the cream thickens.  

8. Serve potatoes with the beef medallions, drizzle with the resting pan juices and serve warm.