Frisan Angus Steak with mashed potatoes and braised carrots

For this recipe I selected local beef that is originating from Anjum, Friesland. Frisian Angus is a small-scale and nature inclusive cattle farm in the North of Friesland. Here you will find a herd of 130 Aberdeen Angus cows that spend most of the year outside in the nature reserve, finding a rich supply of grass and herbs. An incredibly delicious and tender meat that is definitely worth its money. 

Servings: 2 persons



  • 2 pieces Frisian Angus steak (250 g)
  • 3 tablespoons butter 
  • 1 kg crumbly potatoes 
  • 150 ml warm milk
  • 1 bunch of carrots with foliage 
  • 2 branches of sage and rosemary 
  • 125 ml stock 
  • 1 tablespoon tomato puree
  • Pepper and salt 
  • Lemon peel
  1. Peel the potatoes and cut them into small pieces.
  2. Boil the potatoes for 20 minutes on low heat in plenty of salted water. 
  3. Cut the leaves off the carrots, leaving two fingers wide, then peel the carrots. The thick roots are best cut in half lengthwise. 
  4. Melt 1 tablespoon of butter in a large frying pan and fry the carrots briefly, add the stock and cook briefly.  When the fond has evaporated, fry the carrots for 10 minutes on medium-high heat. 
  5. Heat sunflower oil in the pan. Sprinkle the steak with a little salt and fry both sides for 2 to 3 minutes. 
  6. Then add 1 tablespoon of butter, the garlic, sage and rosemary and pour the melted butter over the steak with a spoon. 
  7. Drain the potatoes and mash them. Add the butter and milk, along with some stock, lemon zest, pepper and salt. Then mix together with a whisk. 
  8. Let the steak rest on a plate. 
  9. Put the tomato puree in the remaining sauce of the steak. Cook for 1 minute and then add the stock. Stear it into a sauce. 
  10. Spoon the mashed potatoes on the plate with the carrots next to it and the steak on top. Pour the sauce next to it.

This recipe was created for the storyline taste of the Wadden Sea for Visit Wadden. 


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