• SERVES
    4 / main
  • PREP
    20 min
  • COOK
    25 min

INGREDIENTS

ROAST BEEF:

1 X 1KG PIECE SCOTCH FILLET, BEEF RUMP OR SIRLOIN

4 CLOVES GARLIC, HALVED LENGTHWAYS

60ML VEGETABLE OIL

2 TABLESPOONS CHOPPED THYME

2 X 150G PACKET THE SAUCE BY MANU, PEPPERCORN SAUCE

1kg mashing potatoes, such as Dutch cream, golden delight or coliban 

4 x 200g pork cutlets 

Olive oil, for pan frying 

2 cloves garlic, skin on, crushed 

4 thyme sprigs 

100ml pure cream 

50ml full cream milk 

160g salted butter, plus extra, melted for serving 

3 lightly packed cups of greens such as baby kale and baby spinach, roughly chopped 

4 spring onions, thinly sliced, reserving a small handful for garnish 

METHOD

  1. Peel and roughly chop potatoes. Place in a saucepan, cover with cold water and bring to the boil over a medium high heat. Reduce heat to simmer for 15 minutes or until tender. Drain well. Leave to cool, uncovered to allow any steam to completely evaporate.
  2. Meanwhile, using a sharp knife, make incisions into the fat of the cutlets, about 5cm deep and at 2cm intervals, making sure you don’t cut into the meat. Season well on both sides.
  3. Place a large frying pan over a high heat and when hot, add a dash of olive oil. Add the cutlets, garlic and thyme and pan fry for 2-3 minutes or until coloured. Turn and cook for 2-3 minutes on the second side. After a minute add 60g butter and baste the cutlets with the pan juices. Remove from the pan to a plate, drizzle over pan juices and leave to rest for 5 minutes.
  4. Pour cream and milk into a small saucepan placed over a medium heat and bring to a simmer.
  5. Pass the potatoes through a ricer or mouli and return to a large saucepan over low to medium heat. Pour over half the hot cream mixture and gently mix to combine. Gently mix in remaining cream and cook for 2-3 minutes. Season with sea salt and pepper, to taste.
  6. Place a large frying pan over a medium heat, add the butter and when foaming, add the greens and cook for 2-3 minutes or until wilted and any liquids released have evaporated. Add the spring onions and cook for 1 minute. Fold through the mash.
  7. To serve, prepare The Sauce by Manu, Mushroom Sauce according to packet directions. Spoon Colcannon onto warm serving plates and place a cutlet to one side of the mash. Finish with a generous pour of sauce over the pork and garnish mash with a drizzle of melted butter and a sprinkle of sliced spring onion.