Beef Scotch Fillet with Whipped Potato and Greens

Steps

1. oven to 220°C. Bring a small pot of salted water to the boil. Set aside a 6 cup muffin tin.
2. Whisk egg and first measure of milk in a small bowl. Add flour, first measure of butter, horseradish cream and salt and whisk until smooth. Set aside to rest for 20 minutes. When the batter has 10 minutes rest time remaining, pour canola oil into 1 or 2 muffin tin cups.
3. Place ramekin/muffin tin on middle oven rack to heat for 10 minutes. Carefully remove and pour batter into centre of the oil. Return to oven to bake for 12-15 minutes, then reduce heat to 200°C and cook a further 5 minutes, until Yorkshire puddings have risen and are cooked through.
4. While batter is resting, cook potato in pot of boiling water for about 15 minutes, until very soft. Drain well and return to pot with second measures of milk and butter. Mash until very smooth and season to taste with salt and pepper. Set aside, covered, to keep warm.
5. Heat a drizzle of oil in a small fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove beef from pan and set aside, covered with foil, to rest for 2-3 minutes.
6. Return same pan to a medium heat with a drizzle of oil. Add courgette and garlic and stirfry for about 2 minutes, until starting to caramelise. Add remaining greens ingredients and cook for about 1 minute, until tomatoes and peppered jus are warmed through. Season to taste with salt and pepper.
7. TO SERVE, place whipped potato, beef scotch fillet and greens onto a plate. Drizzle over any remaining peppered jus still in the pan and Yorkshire pudding baby on the side.