#steak
#vegetablemash
#peppercorn 
#oporto
#balsamic
#gravy 
#40min

Ingredients (2px)

• 250ml Port wine
• 2 tbsp balsamic vinegar
• 1 tbsp sugar
• 2 unpeeled garlic cloves
• 3 tbsp black peppercorns
• 400g steak (tenderloin, fillet, sirloin or any other of good quality)
• 300g baby potatoes
• 400g bay carrots
• 200g swedes
• extra virgin oil
• 1/2 tbsp ground nutmeg
• salted butter
• 1/2 cup  milk (120ml)
• dijon mustard
• sea salt
• 1/4 meat stock cube

Method

Take the steaks out of fridge 20 minutes before you start, put sea salt and ground black pepper. Let it rest.

Wash all the veg and peal. Prepare a pan with water and sea salt and splash with olive oil. Bring it to boil. Put in all the veg and cook for about 15 min. until tender. Drain well all the water and use a cloth to dry the vegetables. Mash with a potato masher. Start adding 4tbs of salted butter and the hot milk slowly until it gains the right consistency. Add the mustard and give more life with a perfect finish: generously add grated parmesan cheese, the nutmeg and season with salt and freshly grounded peppercorns, reserve.

Its now time to work the gravy. Put a small pan in high heat with the 2tbsp butter, the two unpeeled garlic cloves and splash with olive oil. Put in the Port wine and melt in the 1/4 stock cube. Let it reduce. Bring to medium heat and add a splash of water, sugar, balsamic vinegar and freshly grounded black pepper.

Coarsely crack the peppercorns with a mortar and pestle. Coat the sides of the steaks with the cracked peppercorns.

Put a pan in maximum heat, add 2tbsp of butter and put the steaks in. Let both sides seal in very hot temperature. After, reduce to minimum and let it cook for about 4 minutes.

As finish, take any juice left from the steak pan (if any) add it with 1tbsp of butter to the gravy for extra taste and suavity.

Dish up. Take a quick picture (don’t let the food get cold 🙂 ), post and tag #foodinspiresmind @foodinspiresme

Enjoy!