Steak au Poivre

by Sam Holland



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.