Festive Scotch Beef Steak Sharing Board

Nutrition

Energy 833kcal
Fat 55g
Sat Fat 26g
Protein 34g
Salt 1.1g

Ingredients

Cooking Method

Method:

1
Put the softened butter in a small bowl and add the cranberries, thyme, garlic, sea salt flakes and pepper. Use a fork or spoon to mix everything together. Spoon onto a piece of clingfilm and wrap into a sausage shape, twisting the ends of the clingfilm so it is nice and tight, then put in the fridge to harden while you prepare the rest of the recipe.
2
Put the potatoes and parsnips into a large saucepan. Cover with cold water and add a generous pinch of salt. Bring to the boil then reduce the heat to a simmer and cook for 15-20 mins until the vegetables are very tender – or until a table knife or fork slides into the potato easily.
3
Drain well, then leave to steam-dry in the colander for 5 mins. Remove the steaks from the fridge 30 minutes before cooking.
4
Use a potato ricer to pass the potatoes into the saucepan in batches, or use a potato masher and then pass the mixture through a sieve using the back of a wooden spoon to achieve a lump-free mash. Add the butter, milk, horseradish, nutmeg and seasoning to taste. Keep warm.
5
For the sprouts, fry the pancetta in a nonstick dry frying pan for 7-8 minutes over a medium/high heat until the fat is rendered, and the cubes are golden and crispy. Set aside in a small bowl leaving the fat behind in the pan.
6
Pat the steaks dry with kitchen roll then massage the vegetable oil into the steaks. Heat a nonstick frying pan over a high heat. Fry the steaks for 1 ½ -2 minutes on each side for pink meat (depending on the thickness), or 2 –2 ½ minutes on each side for more well-done meat. During the last minute of cooking, slice the cranberry and thyme butter into two coins and add them to the pan. Baste the steaks in the butter then remove to a board, sprinkle generously with sea salt flakes and freshly ground black pepper, add another coin of the butter on top, then cover with foil and leave to rest for 5 minutes.
7
While the steaks are resting, make the sprouts. Add the vegetable oil to the pan with the leftover fat from the pancetta, then add the sprouts cut side down. Fry for 3-4 minutes until golden, before stirring and adding the shallots and thyme. Stir for 3-4 more minutes until the shallots are cooked, return the pancetta to the pan and add the balsamic vinegar. Give the pan a toss so the sprouts become coated in the balsamic then season to taste and serve.
8
Slice the steaks and serve with the resting juices, more cranberry thyme butter if you like, the parsnip horseradish mash and the balsamic, shallot and pancetta sprouts on the side.

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