Step 1

Place the eschalots in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes. Use a slotted spoon to carefully remove from the water. Set aside to cool slightly. Use your fingers to carefully remove the skin and discard.

Step 2

Meanwhile, to make the parmesan mash, cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the milk and use a potato masher to mash until smooth. Stir in the parmesan. Season with salt and pepper.

Step 3

Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the eschalots and cook, stirring, for 15 minutes or until tender. Transfer to a plate. Add the beef to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

Step 4

While the steaks are cooking, cook the broccolini in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.

Step 5

Return the eschalots to the pan. Add balsamic vinegar, brown sugar and thyme and cook, stirring, for 5 minutes or until sauce reduces and thickens. Divide the mash among serving plates. Top with the beef and balsamic eschalots. Serve with the broccolini.