We harvested our first Agria potatoes, not many, but enough for a family dinner! We ended up just boiling them, then mashing them with plenty of cream and butter and they were amazing!
How do you make the perfect mashed potato? Let me tell you.
I can also share this recipe with you roasting potatoes with rosemary and garlic. It’s my go-to potato recipe.
Mushroom Glazed Rump Steak with Shallots and Roasted Agria Potatoes
- 600g rump steak (green meadows beef)
- 400g brown button mushrooms
- 500g homegrown (or Agria) potatoes
- 2 cloves garlic, crushed
- 150ml cream
- 2 egg yolks, beaten
- 2 tsp Dijon mustard
- 3 Tbsp olive oil
- 1 bunch fresh watercress
- Salt & freshly ground black pepper
Preheat the on grill to 200*C. In a hot frying pan, cook a seasoned piece of rump steak to the desired cook. Remove and allow to rest.
Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender.
Quarter the mushrooms and sauté in a little olive oil. Season with salt and pepper. Leave to drain.
Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the drained mushrooms through the cream mix and spoon onto the top of the steak. Put this under the grill for about 3-4 minutes or until the cream starts to colour. Slice the piece of rump and serve with the potatoes and fresh watercress.