Black Garlic Mash with Pan-Seared Steak

• 4 sirloin steaks
• 1 kg potatoes, peeled
• 60 g butter
• 125 ml cream
• 6 cloves confit black garlic
• Salt & pepper
• Olive oil
• Fresh thyme

Place the potatoes in a large saucepan of salted water and bring to the boil. Cook until the potatoes are completely tender and can be easily pierced with a knife.

Drain well, then return them to the warm pan to allow any excess moisture to evaporate. Mash until smooth, then stir through the butter, cream and black garlic, mixing until rich and velvety.

Season generously with salt and freshly ground black pepper to taste.

Pat the steaks dry with paper towel to ensure a perfect sear, then season generously on both sides with salt and freshly ground black pepper. Heat a drizzle of oil in a Le Creuset Square Skillet Grill over high heat until shimmering.

Carefully place the steaks into the hot skillet and sear for 3 to 4 minutes per side, depending on thickness and preferred doneness. The steaks should develop a deep golden-brown crust while remaining tender and juicy inside.

Transfer the steaks to a warm plate and allow them to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat for maximum flavour and tenderness.

Spoon the black garlic mash onto dinner plates, top with the rested steaks, and finish with fresh thyme leaves. Drizzle over any pan juices for an extra layer of richness and serve immediately