Pan Fried Steak, Roasted Garlic Mashed Potato and Sautéed Vegetables

A meal that is as simple to prepare as it is tasty.


  • 450 g fillet of beef (4 steaks)
  • for the sautéed vegetables:
  • 12-14 mushrooms (thinly sliced)
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (crushed)
  • 1 small head broccoli
  • 12 cherry tomatoes
  • 3 tblsp soy sauce
  • 75 g mangetout
  • chopped parsley (to garnish)
  • for the roasted garlic mashed potato:
  • 6 large potatoes
  • 1 bulb garlic
  • 25 ml milk


  1. Slice trimmed fillets of beef into medallions about ½ inch thick
  2. Heat a pan until smoking hot. Brush with a little oil.
  3. Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
  4. (Bear in mind that they will cook quickly as they are quite thin)
  5. Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
  6. Place another little drizzle of oil on the pan and fry off onions, garlic, broccoli, maungetout, cherry tomatoes and mushrooms until almost fully cooked (approximately 8-10 minutes)
  7. Add in 3 tablespoons soy sauce and continue to cook gently for another moment or two.
  8. For the Roasted Garlic Mashed Potato:
  9. Preheat the oven to 190°C (375°F/Gas 5).
  10. Slice the bulb of garlic across horizontally.
  11. Place on a baking tray and roast in the hot oven for approximately 30 minutes.
  12. Meanwhile peel, boil and mash the potatoes. Season with a little salt and pepper.
  13. Add in the milk and squeeze in the roasted garlic. Mash thoroughly again to infuse the garlic. If you wish you can add a little butter and chopped parsley as well.
  14. Serve the meat and vegetables with these creamy garlic mashed potatoes.


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