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Place the potato in a saucepan and cover with water. Bring to the boil over high heat. Partially cover and reduce heat to medium-high. Cook for 10 mins or until tender, adding baby broccoli for the last 2 mins of cooking. Drain well, then return to the pan.
Meanwhile, place the steaks on a clean work surface. Place 2 sage leaves on each steak. Wrap with a slice of prosciutto to enclose, tucking the ends under. Heat the oil and half the butter in a large frying pan over medium-high heat. Add half the steaks, seam-side down. Cook for 2 mins. Turn and cook for a further 2 mins or until just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining steaks.
Reduce heat to medium. Add the shallot to the pan. Cook, stirring, for 2 mins or until soft. Stir in the stock and bring to a simmer. Cook for 2 mins or until the sauce reduces slightly.
Add remaining butter to potato mixture and toss to combine. Divide among serving plates with the steaks. Drizzle with the shallot mixture. Serve with fried sage leaves