Recipe Beef with parmesan mash and balsamic French eschalots : Practical and Delicious

Recipe Beef with parmesan mash and balsamic French eschalots : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Beef with parmesan mash and balsamic French eschalots. You are currently reading Recipe Beef with parmesan mash and balsamic French eschalots : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Beef with parmesan mash and balsamic French eschalots requires 20m, cook 45m and serve 4. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Enjoy classic bistro-style fare at home with this modern twist on meat and three veg.

Ingredients:

10 Ingredients

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  16 (about 400g) eschalots (French shallots)
  
  
  


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  Olive oil spray
  
  
  


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  700g piece lean beef scotch fillet, cut into 8 x 2cm thick slices
  
  
  


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  1 bunch broccolini
  
  
  


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  80ml (1/3 cup) balsamic vinegar
  
  
  


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  2 tbsp brown sugar
  
  
  


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  3 fresh thyme sprigs
  
  
  



• Parmesan mash



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  1kg Sebago (brushed) potatoes, peeled, chopped
  
  
  


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  80ml (1/3 cup) skim milk
  
  
  


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  30g (1/3 cup) shredded parmesan
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the eschalots in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes. Use a slotted spoon to carefully remove from the water. Set aside to cool slightly. Use your fingers to carefully remove the skin and discard.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the parmesan mash, cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the milk and use a potato masher to mash until smooth. Stir in the parmesan. Season with salt and pepper.
  
  
  


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  Step 3
  
  
  
  
  Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the eschalots and cook, stirring, for 15 minutes or until tender. Transfer to a plate. Add the beef to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  
  
  


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  Step 4
  
  
  
  
  While the steaks are cooking, cook the broccolini in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
  
  
  


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  Step 5
  
  
  
  
  Return the eschalots to the pan. Add balsamic vinegar, brown sugar and thyme and cook, stirring, for 5 minutes or until sauce reduces and thickens. Divide the mash among serving plates. Top with the beef and balsamic eschalots. Serve with the broccolini.
  
  
  

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