PAN-FRIED ROSEMARY & GARLIC MINUTE STEAKS W/ CREAMY MUSHROOM SAUCE, POTATO & MANCHEGO CROQUETTES

1 packet Harvey Beef Rosemary & Garlic Rump For the Sauce: 600ml whipping cream 100ml white wine 200g Swiss brown mushrooms, sliced 1 clove garlic, crushed 1 shallot, finely sliced 100g grated Manchego cheese 4 tablespoons chopped chives To crumb: 1 cup flour 2 beaten eggs 200ml milk 1/2 cup breadcrumbs Vegetable oil to fry Sea salt & freshly ground pepper

1. Remove the beef from the packet & cut across the grain into 1.5 cm steaks. Flatten gently with a mallet or the side of your knife. Allow to air & refrigerate until cooking. 2. For the croquettes heat oven to 160c, pierce the potatoes with a small knife and bake for approximately 30 – 40 minutes until very soft. Allow to cool slightly and scoop the flesh from the potato into a mixing bowl. While warm mash with a masher, add grated manchego, chives, 2 tbsp olive oil, and a pinch of salt & pepper to taste. Knead gently with clean hands until a dough consistency form. Shape into 8 logs and allow to cool in the fridge. 3. Crumb the croquettes, first coating in flour, then egg mixture them bread crumbs. Heat 3 cm of vegetable oil in a fry pan, a fry on each side until golden brown. 4. For the sauce, heat a saucepan to medium heat, add 2 tbsp olive oil, and sauté shallots & garlic until soft, add mushrooms and sauté for a further 2 minutes until softened. Add white wine and bring to simmer, allow to reduce by half. Add cream, salt & pepper and bring back to simmer for approximately 5 minutes or until slightly thickened. 5. Heat your frypan or BBQ grill to a high heat, season & oil steaks, then sear for approximately 1 minute each side. Allow to rest for 2 minutes, serve with croquettes and a generous amount of mushroom sauce.

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