About Ground Recipes - Steak & Mash with Membrillo Sauce and Salad

How to jazz up a good old steak and mashed spud into something exotic.


4 fillet steaks (about 180g each)
100g Ground's Membrillo
2 tablespoons of red wine vinegar
1 teaspoon lemon juice
salt and pepper
100ml (5 tablespoons) extra virgin olive oil
½ cup (125ml) of red wine
½ cup (125ml) beef stock
Mixed green salad to serve
Mashed potato to serve


For the salad dressing, place half of the Membrillo in a saucepan and melt over low heat. Stir in vinegar and whisk in the lemon juice and 4 tablespoons of the oil. Season and set aside.

Heat the remaining oil in a heavy-based frying pan and cook the steak over high heat for 2-3 minutes on each side (or according to taste). Remove steak and set aside. Add wine, stock and the remaining Membrillo to the pan, and simmer for 5 minutes until reduced and syrupy.

Toss the salad with the dressing. Pile potato onto each plate and top with the steak and sauce. Serve with the salad.

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