DELICIOUS GARLIC BEEF WITH MASHED POTATOES

Juicy, golden beef bites tossed in garlic butter and served on a bed of creamy mashed potatoes. This is the kind of dinner that feels like a restaurant treat but comes together at home in about 40 minutes. Everything you need is available at your local butchery and market. Serves 4.

Ingredients

For the garlic beef bites

• 450 g beef steak (sirloin or ribeye), cut into 2.5 cm pieces
• 2 tablespoons cooking oil
• 3 tablespoons butter
• 6 cloves garlic, finely chopped
• 1 teaspoon salt and ½ teaspoon black pepper
• 1 teaspoon dried rosemary or thyme (optional)
• A handful of fresh dhania (coriander) or parsley, chopped

For the mashed potatoes

• 1 kg potatoes, peeled and cut into even chunks
• 3 tablespoons butter
• ½ cup warm milk
• 2 cloves garlic, crushed (optional)
• Salt and pepper to taste

Method

1. Start the potatoes. Put the potatoes in a pot of cold, salted water. Bring to the boil and simmer for 15–20 minutes, until a knife slides in easily.

2. Prepare the beef. While the potatoes cook, pat the beef pieces dry with a clean kitchen towel. Dry meat browns; wet meat steams. Season with salt, pepper and the rosemary or thyme.

3. Sear the beef. Heat the oil in a large pan over high heat until it shimmers. Add the beef in a single layer, working in two batches so the pan isn't crowded. Cook for 2–3 minutes without moving, then turn and cook for another 1–2 minutes for medium. Set aside.

4. Make the garlic butter. Lower the heat to medium. Add the butter and chopped garlic to the same pan and stir for about 1 minute, until fragrant but not brown. Return the beef and any juices, toss to coat, then finish with the chopped dhania.

5. Mash. Drain the potatoes well and let them steam dry for a minute. Mash with the butter, crushed garlic and warm milk until smooth and creamy. Season to taste.

6. Serve. Spoon the mash onto warm plates, pile the garlic beef on top and drizzle over the butter from the pan.

Tips for the best results

• Use a hot pan. High heat gives the beef a golden crust and keeps the inside tender.
• Don't overcook. Small pieces cook fast. Two to three minutes a side is plenty.
• Warm the milk. Cold milk makes mash gluey; warm milk keeps it light.
• Swap the cut. On a budget, use a tender cut such as fillet ends, or marinate a tougher cut for a few hours first.

Serve it with

Steamed greens such as sukuma wiki or green beans, a fresh kachumbari, or a simple tomato and onion salad all balance the richness of the butter beautifully.

Leftovers make a great lunch. Warm the beef quickly in a hot pan so it doesn't overcook.