We're all for retro revival – this one's a classic for good reason.
Cooking Time
Preparation Time :30 Min
Cook Time : 0 Min
Total Time : 30 Min
Ingredients
Serves :
800g Cream Delight potatoes, cut into 2cm pieces
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
Large pinch of paprika
20g butter
1 leek, trimmed, thinly sliced
125ml (1/2 cup) Campbell's Real Stock Chicken
300g (2 cups) frozen peas
1 teaspoon olive oil
385g pkt beef sizzle steaks
1 garlic clove, finely chopped
2 tablespoons tomato sauce
1 1/2 tablespoons Worcestershire sauce
125ml (1/2 cup) thickened cream
1/4 cup chopped fresh curly parsley
Directions
Preheat oven to 230C. Place potato in a microwave-safe bowl. Cover and cook in microwave on high for 5 minutes. Transfer to a lined baking tray. Drizzle with 1 tablespoon of oil and sprinkle with salt. Roast, shaking the tray occasionally, for 20 minutes or until golden. Transfer to a bowl and sprinkle with the paprika.
Meanwhile, heat half the butter in a saucepan over medium-high heat. Add leek. Stir for 2 minutes or until softened. Add stock and simmer for 5 minutes. Stir in peas. Cook until warmed through. Season. Keep warm.
While peas are cooking, heat remaining butter and oil in a saucepan over high heat. Season the steaks. Cook, in 2-3 batches, for 30 seconds each side or until just cooked. Transfer to a plate. Add garlic to the pan and stir for 30 seconds or until aromatic. Stir in tomato sauce and Worcestershire sauce. Cook for 30 seconds. Add cream and resting juices from steaks. Simmer, stirring for 2 minutes.
Stir half the parsley into the pan. Divide the potato and steaks among plates and drizzle with the sauce. Sprinkle with remaining parsley. Serve with pea mixture.
