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Friday, June 25, 2010

Meat and Potato Salad


2 pounds small potatoes
1 large shallot
3 tbs butter
2 tbs each Dijon mustard and honey
1 large clove garlic, crushed
A few sprigs of sage
1/3 cup oil
1 tbs Worcestershire sauce
1/2 cup beef stock
Salt and Pepper
4 small steaks
3 ribs celery, very thinly sliced
1 cup blue cheese crumbles
1 small onion, very thinly sliced
2 small bunches watercress, trimmed
Heat an outdoor grill or griddle pan. In a pot, cover the potatoes with water. Cover the pot and bring to a boil, then uncover, salt the water and cook the potatoes until tender. Drain, then return the potatoes to the pot and crack in half with a potato masher. Pour in the stock. Grate the shallot into a bowl. Add the mustard, honey, Worcestershire and pepper. Stream in the oil, season with salt and pepper to taste. In a saucepan, melt the butter. Add the sage and garlic and cook, stirring 2 min. Remove from the grill. Season the steaks with salt and pepper and grill, turning occasionally until done. Baste the steaks with the garlic sage butter during the last couple of minutes of cooking. Remove from the heat and let rest, then slice. Toss the cooked potatoes, onion, celery and watercress with the shallot dressing, sprinkle with the blue cheese. Serve with the steak on top or alongside.

1 comment:

  1. Nice recipe for potato salad. Here are some more suggestions:


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