Steak with sprout colcannon
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Steak with sprout colcannon
This twist on Irish colcannon swaps the more traditional cabbage for seasonal Brussels sprouts. A comforting side for pan-fried peppered steak
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
25gr
Saturates
12gr
Carbs
48gr
Sugars
7gr
Fibre
9gr
Protein
40gr
Salt
1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 450g potatoes
- 150g Brussels sprouts, shredded
- 3 tbsp semi- skimmed milk
- 20g butter
- 1 x 225g sirloin steak, at room temperature
- 1 tsp olive oil
- 1 shallot, finely diced
- 2 garlic cloves, peeled and bashed
- 3 thyme sprigs
- 1 tbsp wholegrain mustard
- 2 tsp Worcestershire sauce* or Henderson’s Relish
Step by step
- Peel and chop the potatoes. Cook in a pan of boiling salted water for 15 minutes. Add the sprouts and cook for 2-3 minutes, until both veg are tender, then drain into a colander. Heat the milk and 10g butter in the same pan. Return the drained veg and mash together. Season; cover to keep warm.
- Meanwhile, trim the fat from the steak, rub with 1 teaspoon of oil, season with salt and plenty of black pepper.
- Heat a dry frying pan on a high heat and cook the steak for 3-4 minutes each side, or to your liking. Set aside to rest on a warm plate, loosely covered with foil. Let the pan cool for a couple of minutes and then add the remaining 10g butter along with the shallot, garlic cloves and thyme. Cook over a low heat for 2-3 minutes, then whisk in 3 tablespoons water, the mustard, Worcestershire sauce and steak resting juices.
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Slice the steak and divide between plates. Serve with the colcannon and pan sauce (discarding the garlic and thyme).
*Use Henderson’s Relish, not Worcestershire sauce, if gluten-free.
