Easiest Way to Prepare Perfect Black Pepper Mayonnaise with Steak and Mash

Black Pepper Mayonnaise with Steak and Mash. Drain the hot water from the cooked potatoes and then put Pasteurised Cow Milk and butter in with the hot dried boiled potatoes and then mash with a Dinner Fork and stir with a Dessert Spoon - add the mashed potato too both plates. Put Steaks on Plates with the mashed potato on and top both plates with the ground black pepper mayonnaise sauce. To begin with this recipe, we must first prepare a few components.

Heat oil in a large skillet over medium-high heat. Puree red pepper and mayonnaise in a food processor until smooth. Spread mayonnaise on each slice of bread; make sandwiches with steak slices and arugula. You can cook Black Pepper Mayonnaise with Steak and Mash using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Black Pepper Mayonnaise with Steak and Mash

1. Prepare of Albert Bartlett Rooster Potatoes.
2. Prepare of milk.
3. It's of butter.
4. Prepare of Pack's of 3 of Aberdeen Angus Beef Steaks.
5. You need of Vegetable Oil enough too deep fry.
6. Prepare of egg yolks so 10 whole eggs.
7. It's of Olive Oil.
8. Prepare of ground black pepper.
9. Prepare of Sea Salt.
10. You need of white clear vinegar.

The steak is typically from Chianina cattle - an ancient Tuscan breed known for its prized and tasty meat - seasoned with local spices and grilled over red-hot coals. While potatoes are cooking, press garlic and pepper into both sides of each steak. Melt butter in large frying pan over medium-high heat. Cover to keep warm and set aside.

Black Pepper Mayonnaise with Steak and Mash instructions

1. Peel,chop and then boil the potatoes,once water is boiling - turn too the lowest heat,so as too gently simmer,while potatoes are cooking - get on with the next step..
2. Divide egg yolks from the egg white's - put the egg yolks in your Electric Tefal Blender,add the ground black pepper (maybe, or maybe not add some of the 125ml of olive oil) and then put the blade in and click the lid in place,switch on - and then gradually add olive oil from the long funnel of the lid at the top,after a while of blending add the vinegar and crystallised sea salt - keep blending until you eventually get the thickness required..
3. Put Vegetable Oil in a large saucepan and put a little bit of sliced bread in the Vegetable Oil - when the bit of bread crisps,then the Cooking Oil is hot enough too deep fry your Steaks, first slit Steaks at their sides with a sharp knife,too prevent coiling up - and then deep fry the One Pack of Steaks first and then the other Pack afterwards - deep fry for 3 minutes - let the Steaks rest for at least 5 minutes..
4. Drain the hot water from the cooked potatoes and then put Pasteurised Cow Milk and butter in with the hot dried boiled potatoes and then mash with a Dinner Fork and stir with a Dessert Spoon - add the mashed potato too both plates..
5. Put Steaks on Plates with the mashed potato on and top both plates with the ground black pepper mayonnaise sauce..

Heat brandy in same pan, scraping the pan to remove any cooked on bits. Coat the pepper with olive oil, place on a baking tray and cook until soft. Whilst the red pepper is roasting, combine the horseradish mayonnaise ingredients and refrigerate until needed. In a small bowl, roughly mash the avocado with a fork, add a squeeze of lemon juice to it and season with salt and freshly ground black pepper. Light a grill or preheat a broiler.

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