Mini-minute steaks

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Prep time:

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Serves: 4

By Blatherskite



  • 25g butter

  • 1 tsp tomato puree

  • 1 tsp caster sugar

  • 2 tbsp vegetable oil

  • 350g peeled potato

  • 1 tbsp water

  • 200ml beef stock

  • 1 tsp cornflour mixed with 1 tbsp water

  • 1 onions peeled and thinly sliced

  • 4 minute steaks (fillet or rump, about 5mm thick)

  • 2 drops Worcestershire sauce


  1. To make gravy, heat 1 tbsp of veg oil in a frying pan. Add onion and cook for 7-8 minutes until just turning golden brown.
  2. Stir in sugar and water, increase heat and cook for about 1 minute until water has evaporated.
  3. Stir in beef stock, cornflower mixed with 1 tbsp water, Worcestershire sauce and tomato puree. Season with salt and pepper. Cook, stirring, for 2-3 minutes until thickened.
  4. For the sauteed potatoes, cut the potatoes into large chunks, bring to the boil in lightly salted water and cook for about 8 minutes until they are just tender.
  5. Drain and cut into 1cm thick slices. Heat the butter in a frying pan and saute the potatoes for 5-6 minutes, turning occasionally until golden brown and crispy.
  6. Heat the remaining oil in a frying pan, season the steaks and fry for 1-2 minutes each side. Serve with the gravy and sauteed potatoes.

Additional Information

  • beef

  • Potato

  • Meat

  • Main Course

  • Nut Free

  • Egg Free

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