Grilled Beef Tips with Roasted Fennel Garlic Smashed Potatoes

For the potatoes

8 russet potatoes, peeled and boiled

½ head and 2 stalks of fennel

Olive oil

4 cloves garlic

1 stick of butter

½ cup chicken broth

1 cup heavy cream

For the beef tips

2 pounds beef loin tips cut into ¼ inch cubes and marinated for 24 hours.

For the marinade

1 cup cabernet sauvignon

2 cloves garlic

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

Boil potatoes. Roast the ½ head and 2 stalks of fennel with olive oil until slightly charred, then mince.

In a pan, combine potatoes, roasted fennel, garlic, butter and cream and mash until slightly creamy.

Grill beef for 2-3 minutes on each side trying for a char but keeping the beef medium-rare at the most.

Plate the smashed potatoes, portion the beef tips on top and smother with Cabernet Mushrooms.

Jack Mac Intosh