Steak au Poivre
What You Need
Ingredients
Preparation
- Firstly remove the beef from the fridge to bring to to room temperature.
- Whilst you wait, peel and chop the potatoes into chunky chips and part boil in salted boiling water for 10 mins until tender, drain and steam dry for 5 minutes.
- Heat a 30cm HexClad pan with 3 tbsp of oil, add the chips and baste them in the oil and fry for a few minutes.Season with salt and then place the pan in the oven to roast for 25-30 minutes until golden. Flip the chips every 10 mins so they are golden all over.
- Next, season the beef with salt and pepper and fry in a hot pan for 2-3 minutes until caramelised on each side. Add in the butter and aromats and baste the steak.
- Pop the pan into the oven for the steak to finish cooking for 18-20 minutes and remove from the pan to rest.
- While the steak is cooking in the oven, finely dice the shallots and add into the pan to soften. Add some minced garlic and cook for 1 minute.
- Deglaze with brandy and flambé. Then, add in the beef stock and reduce by half.
- Finish with a touch of cream and green peppercorns.
- Slice the steak and serve with chunky chips, broccoli and the peppercorn sauce.