Steak And Pepper Stacks With Parmesan Mash
- 1 None red pepper, quartered, deseeded
- 1 kg potatoes, roughly chopped
- 4 None fillet steaks, halved horizontally
- 4 None thick slices Gouda or Cheddar
- 20 g baby spinach leaves
- 60 ml single cream
- 20 g butter
- 40 g Parmesan, grated
- 400 g sugar snap peas
- Preheat grill and roast pepper, skin-side up, until skin blisters and blackens. Cover with cling film for 5 mins. Peel away skin.
- Meanwhile, boil, steam or microwave potatoes until tender; drain. Cover to keep warm.
- Preheat oven to 200u0b0C/180u0b0C fan/gas 6. Lay 4 steak halves on work surface, top with Gouda, spinach and pepper, then remaining steak halves. Tie stacks with kitchen string.
- Heat a large, lightly oiled non-stick frying pan and cook stacks until browned on both sides. Transfer to baking tray; bake for 10 mins, or until cooked as desired.
- Meanwhile, mash potatoes with cream, butter and Parmesan until smooth. Boil, steam or microwave peas until just tender; drain.
- Serve stacks with Parmesan mash and peas.
red pepper, potatoes, fillet, gouda, baby spinach leaves, cream, butter, parmesan, sugar snap peas
Taken from recipes-plus.com/api/v2.0/recipes/31702 (may not work)