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Rare Beef & Roast Potato Stack with Horseradish Walnut Aioli

You Can't Go Wrong with a Roast Potato Stack

2

Serves

30 mins

Prep Time

30 mins

Cook Time

Fiona Hugues

Recipe author

Fiona Hugues

Rare lean grass-fed New Zealand beef, hot crispy potatoes, and nutty aioli that packs a hot creamy bite is my idea of heaven at the end of a big day. Slow roasting tomatoes at this time of year intensifies them when they are sometimes lacking in flavour and makes them rich like sundried tomatoes but not as chewy. This recipe makes a great little canape to get your party started too. Top bite sized roast potato slices with a piece of beef, some slow roasted tomato and the horseradish aioli.

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High Iron

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Beef,

Everyday,

Breakfast & Brunch,

Lunch,

Special Occasion & Entertaining,

Ingredients

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220g Quality Mark lean blade (flat-iron) steaks

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3 large, cut into thick slices (around 12mm) agria potatoes

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2-3 tbsp white rice flour

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A pinch of salt

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A pinch of black pepper

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3-5 tomatoes

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1 tbsp brown sugar

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A drizzle of olive oil

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A handful of cos lettuce

Dressing

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1/4 cup Best Foods aioli

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1/4 cup walnuts

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1/4 cup creme fraiche

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1 1/2 tsp, grated horseradish

Method

To Make Tomatoes

To Bake Potatoes

To Mix Sauce

To Sear Steak

To Assemble and Serve

1

Cut the tomatoes in half and lay on a baking sheet cut face up.

2

Sprinkle with the sugar and season generously with salt & pepper.

3

Place in a 100c oven and roast for 2-3 hours until shrivelled.

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Nutrition Information per Serving (187g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3033 (725)kJ

Protein

40g

Total Fat

30g

Saturated Fat

7.7g

Carbs

70g

Sugars

16g

Sodium

948mg

Iron*

3.8mg

* Percentage of recommended daily intake (Aust/NZ)

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