- 600g potatoes, peeled and chopped
- 2tsp rapeseed oil
- 200g button mushrooms
- 2 slices smoked streaky bacon, cut into lardons
- 100g shallots, peeled
- 1 clove garlic, chopped
- 1tbsp plain flour
- 100ml beef stock
- 500ml Burgundy red wine
- Pinch thyme
- 75ml semi-skimmed milk
- 50g unsalted butter
- 500g pack Butcher’s Selection Beef Rump Steak, trimmed of fat (or venison loin steaks)
- 200g green beans
- 10g chopped parsley
Boil the potatoes for 15-20 mins until soft.
Meanwhile, heat 1tsp of the oil in a deep frying pan. Fry the mushrooms, bacon, shallots and garlic for 8 mins until coloured.
Remove the bacon mixture, leaving any oil in the pan. Over a low heat, add the flour, stirring well.
Add the beef stock, red wine and thyme, season with black pepper and bring to a simmer. Add the bacon mixture and cook for 10-15 mins, stirring often.
Drain the potatoes and mash, using a potato ricer if you like really smooth mash. Stir in the milk and season with white pepper.
In a clean pan, heat 1tsp of the oil. Fry the beef steaks for 2-3 mins on each side or until pink in the middle. Leave to rest for 5-10 mins, then slice.
Meanwhile, boil the green beans for 7 mins then drain.
Serve the beef on top of the mash, pour over the sauce, add the beans and sprinkle with parsley.