Steak with Brussels sprout and potato hash

Classic steak and potatoes – except with this recipe you’ll get intense flavours and a fancy gourmet feel.


  • 600g baby red potatoes
  • 400g Brussels sprouts
  • 40g butter
  • 2 tablespoons extra virgin olive oil
  • 1 leek, white part only, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 125g (1/2 cup) crème fraîche
  • 1 tablespoon wholegrain mustard
  • 4 porterhouse steaks (about 180g each)


  • Step 1
    Grate potatoes in a food processor fitted with a grater attachment. Transfer to a bowl. Trim the brussels sprouts, reserving the outer leaves. Thinly slice the brussels sprouts in a food processor fitted with the slicing attachment.
  • Step 2
    Heat butter and 1 tablespoon oil in a large frying pan over medium-high heat. Add the leek. Cook, stirring, for 3 minutes or until softened. Add potato. Cook, stirring occasionally, for 10 minutes or until golden. Add the brussels sprouts, garlic and remaining oil. Season well. Cook, stirring occasionally, for 10-12 minutes or until golden and caramelised. Stir in reserved brussels sprout leaves and 3 tsp lemon juice.
  • Step 3
    Meanwhile, combine the crème fraîche, mustard and remaining lemon juice in a bowl. Season.
  • Step 4
    Spray steaks with oil. Preheat a chargrill pan on medium-high. Season. Cook steak, turning, for 4-5 minutes for medium or until cooked to your liking. Set aside for 2 minutes to rest. Serve steaks with hash and mustard crème fraîche.

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