Restaurants›Oak Steakhouse›Bangers & Mash Recipe

Bangers & Mash Recipe

Inspired by Oak Steakhouse
Time1h
Serves2

whipped potato, CAB tenderloin, roasted mushrooms, bordelaise

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Ingredients

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For the Whipped Potatoes

For the Tenderloin and Mushrooms

For the Bordelaise Sauce

Method

Preparing the Whipped Potatoes

1

Cook the Potatoes

Peel and chop the Russet potatoes into uniform pieces. Boil in salted water until tender, about 15-20 minutes.

2

Whip the Potatoes

Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Cooking the Tenderloin and Mushrooms

3

Prepare the Mushrooms

In a skillet, heat olive oil over medium heat. Add the mushrooms, garlic, thyme, salt, and pepper. Sauté until mushrooms are browned, about 5-7 minutes.

4

Cook the Tenderloin

Season the tenderloin steaks with salt and pepper. In the same skillet, sear the steaks for about 4-5 minutes per side for medium-rare. Remove and let rest.

Making the Bordelaise Sauce

5

Prepare the Sauce

In the same skillet, add shallots and cook until soft. Pour in red wine and beef stock, scraping up any brown bits. Simmer until reduced by half, about 10 minutes.

6

Finish the Sauce

Stir in butter, thyme, salt, and pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Serving the Dish

7

Plate the Dish

On each plate, place a generous portion of whipped potatoes, top with tenderloin, and drizzle with bordelaise sauce. Add sautéed mushrooms on the side.

8

Enjoy!

Serve hot and enjoy your delicious Bangers & Mash!