Skomakarlåda – steak with bacon, piped mash, peas and béarnaise

Ingredients for 4 portions

• 1 kgPotato, floury
• to tasteSalt
• 2 dlMilk
• 2 tbspButter, for the mash
• 1Egg, yolk only
• 600 gSirloin steak, 4 steaks, about 1.5 cm thick
• to tasteBlack pepper
• 140 gBacon
• 1 tbspButter, for frying

On the side

• 300 gGreen peas, frozen
• 2 dlReady-made béarnaise

Method

1. Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until tender, about 20 minutes.
3. Heat the oven to 225 °C. Fry the bacon rashers in a frying pan until crisp and drain them on kitchen paper.
4. Drain the potatoes and mash them with the milk and butter until smooth. Beat in the egg yolk.
5. Pipe or spoon the mash around the edges of an ovenproof dish, leaving room for the meat in the middle.
6. Bake the mash in the middle of the oven for 10–12 minutes, until the edges are golden.
7. Season the steaks with salt and pepper. Fry them in the butter over a high heat for 2–3 minutes per side, so they stay pink inside.
8. Cook the peas in lightly salted water for 2–3 minutes and drain.
9. Lay the steaks in the middle of the dish and top with the bacon. Serve straight away with the peas and béarnaise sauce.

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