Ingredients 4 x medium size steaks (cut optional but must be boneless)
1 tbs olive oil
30g unsalted butter
3 x shallots (finely chopped)
3 x garlic cloves (finely chopped)
120g button mushrooms, sliced
1/4 cup rum
3 x tsp Vegemite
2 x tsp Dijon mustard
1/2 cup beef stock
1/2 cup thickened cream
1kg desiree potatoes, peeled, chopped
200g sour cream
Boil a medium sized pot of water on the stove with a steamer attachment on top. Put the potatoes in to cook once the water is boiling. (If you don't have a steamer attachment, just boil them in the water.)
Whilst the potatoes are cooking, get the meat out and hit with a mallet until it's tender and to the desired thickness. Heat oil in a large frypan over high heat, and cook the steaks for a few minutes on each side (medium-rare) or until desired. Remove from frypan and cover with foil, setting aside whilst making the sauce.
Check the potatoes and turn off the heat once soft and tender. Drain, and then mash them with the sour cream until creamy and smooth.
Set the same frypan you cooked the steaks in to medium heat and add the butter. Once melted, cook the shallots then add the garlic and mushrooms, stirring to combine. Add the brandy and cook for 2-3 minutes, until it has almost evaporated. Next, add the vegemite, mustard and stock, stirring for 2 minutes. Add the cream and cook for another 2 minutes.
To serve, put a flattened pile of mash potato in the centre of each plate with some lettuce and the steak on top. Drizzle with sauce as desired.