Welcome to this recipe...it is a wonderful way to introduce some exotic flavours to the meat and potato crowd. And yes they will thank you.
About two thirds down the ingredient list you will notice 2 pints of cherry tomato and a tablespoon of oil....toss those tomatoes in that oil and put into a roasting pan. I have a selection of Pampared Chef baking stones....my 12 round dish with a 1 lip works perfectly for this.
Put the tomatoes in a 350 degree oven for about 40 mins then remove and set aside
Take your steak, cut it up into 4 equal size pieces...you may want to buy a bigger steak if the folks you are feeding can handle more than 1/2 pound each. Add that steak to a heated stainless steel pan with high sides. Try not to use a non stick pan for this as flavoring the pan is what this dish is all about
Brown the steak on all sides in this pan and then remove
Add onions, carrot, celery and oil and saute on medium to low heat for about 2 mins.
Add wine and simmer till wine is reduced by half
Add stock and steak.
Cover the pan and let gently simmer for about an hour and a half
At this time start preparring the potatoes as if your were going to make mashed potatoes
In the mean time, put the red peppers and unpealled garlic cloves on a roasting pan and stick into the oven with the tomato pan
Now this is the time in the recipe that you can field questions from the audience because you sort of have to wait for a bit. Dont forget about the potatoes.... Try to time the cooking of the potatoes to the finishing of the steak.
Now that all that this time has elapsed you can try and put this thing together. First take all the stuff out of the oven and set aside
Take the steak out of the pan and set aside.
Take the garlic cloves from the roasting pan, peel and add the gooey mess to the beef stock mixture in the pan.
Add the tomatoe and peppers to the beef stock shortly there afterwards. Then take a hand blender and make a sauce out of the entire mixture. If you do have a hand blender, put all the hot stuff out of the pan into a food processor and puree.
Once the puree is complete, marry it to the steak and let sit for few minutes while you finish the potatoes.
Mash the potatoes as you normally would with the milk you normally would add and then add the Asiago cheese. Some may call you a genius for the potatoes, but you will now how easy it was to put them together.
Serve on plates as you normally would when serving steak with mashed potatoes and sauce.....the flavors will make your taste buds say what was that?
Oh if you dont own a hand blender or a food processor, I guess you are going to have to use a potato masher. Sorry about not mentioning that at the begining....I will know better next time

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1345.13 Kcal (5632 kJ)
Calories from fat	243.49 Kcal
		% Daily Value*
Total Fat	27.05g	42%
Cholesterol	291.89mg	97%
Sodium	662.15mg	28%
Potassium	1041.62mg	22%
Total Carbs	38.19g	13%
Sugars	22.55g	90%
Dietary Fiber	11.45g	46%
Protein	130.65g	261%
Vitamin C	58.6mg	98%
Vitamin A	0.2mg	5%
Iron	1.5mg	8%
Calcium	430mg	43%

Amount Per 100 g
Calories	227.67 Kcal (953 kJ)
Calories from fat	41.21 Kcal
		% Daily Value*
Total Fat	4.58g	42%
Cholesterol	49.4mg	97%
Sodium	112.07mg	28%
Potassium	176.3mg	22%
Total Carbs	6.46g	13%
Sugars	3.82g	90%
Dietary Fiber	1.94g	46%
Protein	22.11g	261%
Vitamin C	9.9mg	98%
Iron	0.2mg	8%
Calcium	72.8mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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