This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Beef slices cooked with oloroso sherry

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the olive oil mash

  • 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 75-110ml/3-4fl oz extra virgin olive oil

For the beef

  • 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide strips
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, peeled, finely diced
  • 1 fresh rosemary sprig
  • 1 x 225g/8oz jar piquillo peppers, drained, sliced
  • 6 tbsp dry oloroso sherry
  • 4 fresh flatleaf parsley sprigs, leaves only, chopped
  • 4 fresh mint sprigs, chopped

To serve