Beef tagliata with cavolo nero and mashed potato - Equator Photography

Ingredients

• For the meat: Rib eye steak (aim for a weight of around 400g)
• Extra virgin olive oil
• Cracked black pepper
• 2 garlic cloves
• 4 sage leaves
• 1 tbsp finely chopped rosemary
• Squeeze of lemon
• For the mash: 1kg Maris Piper potatoes, peeled and cut into chunks
• 50ml whole milk
• 25g butter
• For the cavolo nero: 200g cavolo nero
• Place the potato chunks into a large pan of cold salted water, bring to the boil, then reduce to a simmer. Cook for 15-20 minutes until tender when pierced with a knife.
• While the potatoes are cooking, prepare the cavolo nero by stripping the leaves from the tough central stems and discarding the stems. Roughly chop the leaves and wash thoroughly.
• Remove your steak from the fridge 10-15 minutes before cooking to bring it to room temperature. Pat dry with kitchen paper.
• When the potatoes are nearly done, blanch the cavolo nero. Bring a separate pan of salted water to the boil, add the leaves and cook for 3-4 minutes until tender. Drain well and set aside.
• Heat a dry cast iron or stainless-steel frying pan over high heat. Coat the steak generously with olive oil on both sides and season well with salt and pepper.
• Drain the potatoes and return to the pan. Add butter and a splash of milk, then mash until smooth and creamy. Season to taste and keep warm.
• Heat a drizzle of olive oil in a frying pan, add the cavolo nero with a crushed garlic clove if desired, and sauté for 2-3 minutes. Season with salt and pepper.
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