This is my main course entry for the Ready Steak Cook challenge. Tournedo of beef fillet served on top of butterbean mash with slices of grilled beetroot and brinjal.
I cut the beetroot and brinjal into half centimetre thick slices, brushed with garlic infused avocado oil and grilled in the oven for about twenty minutes.
The steak I cooked in a hot pan for three minutes and then flipped over and cooked the other side for another three minutes.
While the steak was resting I prepared the beans, using canned butterbeans instead of soaking and cooking dried ones. I drained and then heated the beans in a small saucepan adding some pepper and a little smoked salt. Once heated through I mashed them using a potato masher and dinner was ready to be served.
Although suffering from the dreaded monotone brownness this meal was very tasty and best of all was fully cooked and ready to eat within half an hour.