2017-08-21
Rare Beef & Roast Potato Stack with Horseradish Walnut Aioli
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Rare Beef & Roast Potato Stack with Horseradish Walnut Aioli

(2 ratings - rate this recipe)
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.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 30 mins (2-3 hrs for tomato) Cook: 30 mins (2-3 hrs for tomato)
Serves 2 Serves 2
Excellent source of iron Excellent source of iron
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Ingredients

  • 220 grams Quality Mark lean Blade (Flat Iron) Steaks
  • 3 large Agria potatoes cut into thick around 12mm slices (you can substitute orange kumara slices if you wish they’ll roast slightly faster). 
  • 2-3 tbsp rice flour
  • Salt & Pepper, to taste
  • 3-5 Italian or seedless Tomatoes
  • 1 tbsp golden caster sugar
  • Oliver Oil
  • A couple of buttercrunch lettuce leaves

Dressing:

  • ¼ cup Best Foods aioli
  • ¼ cup of Walnuts, chopped
  • ¼ cup of Best Foods Aioli
  • ¼ cup of Crème Fraiche
  • 1 and ½ teaspoons of grated horseradish

Method

Cut the tomatoes in half and lay on a baking sheet cut face up.  Sprinkle with the sugar and season generously with salt & pepper. Place in a 100c oven and roast for 2-3 hours until shrivelled.

Place the cut potato slices in a bag with the rice flour and shake to coat. Lay them on a lined baking tray, season and drizzle with olive oil. Bake at 200c for 20-30 minutes turning once until they are golden and tender when pricked with a sharp knife.

In a small bowl, stir together the Best Foods Aioli, crème fresh, horseradish and most of the walnuts (set a few aside for garnish).

Unpack the flat iron steaks, season them with salt and pepper and allow them to sit 10 minutes. Over medium heat cook them in a heavy pan in a little olive oil for 3 minutes each side for medium-rare. Set aside to rest 5 minutes before slicing.

Arrange the roasted spud slices with sliced beef and the roasted tomatoes and a lettuce leaf or two. Top with an overly generous spoon full of the walnut aioli cream. Place the rest of the walnut aioli in a bowl on the side. 

Serve with crusty bread and a refreshing beverage. 

Recipe by Fiona Hugues.

 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 716g
Energy kJ (kcal) 3367 (804)
Protein (g) 35
Fat (g) 47
Saturated (g)
13
Carbohydrate (g) 56
Sugars (g)
20
Sodium (mg) 773
Iron (mg) 4.4
Zinc (mg) 6.9
Vitamin B12 (ug) 2.2
Fibre (g) 8.7
Selenium (ug) 4
  • 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. These can easily be kept in a bath of olive oil in the fridge for a few weeks
  • You'll know that the potatoes are ready when they are golden and tender when pricked with a sharp knife.
  • This recipe also works great as a canape. You can serve bite-sized roast potato slices with a piece of beef, some slow-roasted tomato and the horseradish aioli.  

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Comments & Reviews

There are: 2 reviews, with an average rating of 5.0 out of 5
can you check dressing recipe for aoli added twice?
Posted by Diane Taylor 2019-10-18 16:49:54
Absolutely delicious!
Posted by Shawn 2019-09-10 11:47:50
So easy but wows at dinner parties
Posted by Jemma 2019-09-10 11:40:00
 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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