Moi Moi Sauce Steak and Mashed Potatoes

Serves: 2
Time: 55 minutes

Ingredients

For the mash:

• 500g potatoes, peeled and quartered
• 50g butter
• 50ml milk
• Salt and black pepper, to taste

For the steaks:

• 2 sirloin or ribeye steaks (about 250 g each)
• 1 tbsp olive oil
• Salt and black pepper

For the caramelised onions:

• 2 medium onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1 tsp balsamic vinegar

For the Moi Moi Sauce gravy:

• 1 tbsp butter
• 1 tbsp plain flour
• 250ml beef stock
• 2 tbsp Moi Moi Sauce Original
• 1 tsp soy sauce

Method

1. Caramelise the onions. Melt the butter in a pan over low heat. Add the sliced onions with a pinch of salt and cook slowly for 15-20 minutes, stirring often, until soft and golden. Stir in the brown sugar and balsamic vinegar, cook for another 2 minutes, then set aside.
   
   
2. Make the mash. Boil the potatoes in salted water for 15 minutes until tender. Drain and mash with butter, milk, salt and pepper until smooth and creamy. Keep warm.
   
   
3. Cook the steaks. Pat the steaks dry, season well, and heat the olive oil in a heavy pan until very hot. Sear for 2-3 minutes per side for medium-rare (or longer to taste). Remove and rest on a warm plate for 5-10 minutes.
   
   
4. Make the gravy. In the same pan, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the stock until smooth, then add Moi Moi Sauce and soy sauce. Simmer for 3-4 minutes until thick and glossy.
   
   
5. Serve. Spoon the mash onto plates, slice the steak, and top with caramelised onions. Finish with a generous drizzle of the Moi Moi Sauce gravy.

Chef’s Tip

Take your time with the onions - that slow cook builds the deep, jammy sweetness that makes the gravy sing. When you plate up, pour a little of the pan juices into the sauce for an extra layer of richness.