Recipe Summary test

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In a large pot, add the potatoes and enough water to cover. Bring to a boil, salt it and cook until the potatoes are tender, about 15 minutes. Drain.

  • Meanwhile, in a large skillet, add the EVOO, 4 turns of the pan, and the garlic. Set over medium heat and fry the garlic until golden and crisp. Using a slotted spoon, transfer to a plate. Reserve the skillet with the oil.

  • On a cutting board, slice the steak thinly crosswise. Toss with a little flour and the paprika. Heat the reserved skillet over medium-high heat. Working in 2 batches, cook the meat until browned all over, 3 to 4 minutes. Transfer to a warm platter.

  • Stir the tomato paste into the skillet over medium-high heat for 30 seconds. Add the wine and scrape the bottom of the pan. Pour the sauce over the steak. Top with the watercress and reserved garlic chips.

  • Mash the potatoes with the sour cream, milk, horseradish and most of the chives; season with salt. Sprinkle the remaining chives on top. Serve alongside the steak.