Ingredients
Method
1.Boil, steam or microwave potato until tender; drain. Push potato through sieve into large bowl, add butter and cream; mash. Cover to keep warm.
2.Meanwhile, peel shallots leaving roots intact; cut green onions into 8cm (3¼-inch) lengths. Heat oil and extra butter in medium frying pan; cook shallots and green onion, stirring, until shallots are browned lightly and softened. Remove green onion from pan; reserve.
3.Add sugar to pan; cook over low heat, stirring, about 10 minutes or until shallots are caramelised.
4.Add wine and stock to pan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until mixture thickens slightly. Return green onion to pan; simmer, uncovered, 2 minutes.
5.Meanwhile, cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
6.Divide mash, beef and shallot mixture among serving plates; drizzle with any remaining shallot sauce.
We used lasoda potatoes for this recipe, but you can use any floury potato, such as nicola or sebago.
Note
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