Preparation time 15 minutes, plus cooking.
Who doesn’t love steak and roast potatoes and kale is a perfect match. The secret to these crispy roast potatoes is boiling them first and not using any salt when baking, for a healthier less rich option omit the sauce.
7 Dutch Cream potatoes washed, peeled and quartered or halved depending on size
1 bunch kale, finely sliced and washed
3 cloves garlic finely chopped
4 good quality sirloin steaks
Salt and Pepper to taste
2 tbspns Essential Cuisine Classic Beef Jus (Wiffens new Product can substitute water)
2 tspns seeded mustard
2 tbspns cream
100ml Essential Cusine Classic Beef Jus (or subsitute red or white wine)
Preheat oven to 190C. Place the potatoes in a saucepan of hot water over medium heat. Bring to the boil and cook until potatoes are not quite tender, ie a fork will quite easily travel through the first third of the potato but there is still resistance at the centre. Remove from heat and drain, shaking as you do so the surface of the potatoes is roughened up a little. Allow to cool and some moisture to escape. Add a couple of good slugs of olive oil to a baking dish, add potatoes mix so oil is evenly distributed then bake turning once for approximately 40 mins until potatoes are crisp and tender.
While potatoes are cooking remove steak from the refrigerator so they come to room temperature. When potatoes are almost ready heat 2 tbspns of olive oil in a large saucepan over medium heat , add garlic and cook for approximately 10 seconds, being careful not to burn the garlic, add kale and cook for a few minutes while stirring. Add jus or water and continue cooking until kale is wilted. Remove from heat, season to taste and put in a bowl covered with foil, and place in oven which has been turned off.
Season steak with salt and pepper and heat olive oil in a large frypan over high heat. When oil is smoking add steaks and cook for a couple of minutes on each side until steak are rare. Remove from heat and place steaks on a plate covered with foil.
For sauce-mix mustard, cream, jus and water in a jug. Place pan steaks were cooked in over medium heat and add mixed sauces. Bring to a simmer and cook until sauce has thickened and become glossy. Remove steaks from oven and add the juices from the plate. Remove from heat.
Plate potatoes on a plate with the steak on top of the kale, pour a small amount of sauce over steak and serve.