(ED) / GF / Low Amines / LS / MSG Free

Fillet of Beef with Potato Cake & Herby Butter

Serve with Green Beans

Servings: 4


  • fillet steaks
  • Salt
  • Non GM Canola oil
  • 125 ml home-made  stock
  • Dash whiskey
  • butter Knob of  

Potato Cake

  • 1/2 kg potatoes peeled and chopped
  • tablesp. mixture of milk and cream (½ & ½ )
  • butter Knob of
  • tablesp. spring onions (scallions) thinly sliced
  • Salt
  • Herby Butter 50 g (2 oz) softened butter mixed with chopped  chives (optional garlic – sibo caution).


Potato Cakes: Place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Divide the mixture into four and shape into four potato cakes. Dust each one with a little rice flour and fry in hot butter until golden brown on each side – keep warm.

Season the steaks with salt and  brush with oil. Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm. To the juices in the pan, add some stock, dash of whiskey, knob of butter and season with salt to taste.

To Serve

Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.

Source: (this recipe has been adapted slightly to reduce food chemicals)

Print Friendly, PDF & Email

No Comments

    Leave a Reply

    error: Content is protected !!