Butter Garlic Beef Mash (Print-Friendly Version)
# What You'll Need:
→ Beef Cubes
01 -
Cut 1 lb ribeye or sirloin into 1-inch pieces
02 -
3 tbsp butter without salt
03 -
2 tbsp olive oil
04 -
4 minced cloves of garlic
05 -
1 tsp salt
06 -
1 tbsp chopped fresh parsley
07 -
1 tsp Worcestershire sauce
08 -
½ tsp ground black pepper
09 -
½ tsp red pepper flakes if you want some heat
→ Mashed Potatoes with Cream
10 -
Chunk 4 peeled russet or Yukon gold potatoes
11 -
4 tbsp unsalted butter
12 -
120 ml heavy cream or whole milk
13 -
¼ tsp black pepper
14 -
½ tsp salt
15 -
A dash of garlic powder if you like
16 -
A bit of fresh parsley to sprinkle on top
# Step-by-Step Directions:
01 -
Let the meat sit on the counter for 20 minutes. Dry it well before chopping into cubes. Then sprinkle salt, pepper, and red flakes if you want.
02 -
Cut potatoes into similar-sized chunks. Put them in a pot with cold salted water and bring to a boil. Cook until you can easily poke them, about 15 to 20 minutes.
03 -
Warm olive oil in a big pan on medium-high heat until it’s shiny. Place the beef pieces in one layer without crowding. Brown for 2 to 3 minutes each side until they look nice and golden.
04 -
Turn heat down to medium. Toss in butter and wait till bubbly. Mix in garlic and Worcestershire sauce. Cook for a minute or two till it smells amazing. Then stir in the beef until it’s all coated.
05 -
Drain the potatoes well and put them back in the hot pot. Add butter, cream or milk, salt, pepper, and garlic powder if you like. Mash it all up. Add more milk if you want it smoother.
06 -
Spoon the creamy potatoes onto plates. Top with those buttery garlic beef cubes. Pour any extra sauce over and throw on fresh parsley.
# Helpful Notes:
01 -
Drying the steak first helps get a tastier crust.