Cambodian Peppered Steak with a Warm Potato Salad

Cook Time 20 minutes

Servings 2

Ingredients

2 x 200g fillet steak
2 tbsp crushed Kampot peppercorns
2 tbsp olive oil
2 tbsp pancetta lardons

Salad
8 kipfler potatoes, peeled, cooked
1 handful of rocket
¼ cup chives, batons
¼ cup parsley
¼ cup chervil
¼ cup dill

Dressing
4 tbsp homemade mayonnaise
2 tsp grated horseradish
Squeeze lemon
Pinch of salt

¼ cup edamame beans, blanched and peeled
¼ cup watercress

Method

Using a mortar and pestle, crush the peppercorns until finely ground.
Coat the steak until covered entirely with the ground peppercorns.

In a hot pan with oil, sear the steak on both sides and then turn the heat down and cook for about 8 minutes or until cooked to your liking. Add the pancetta lardons to the pan a few minutes into the cooking process. Remove the steak from the pan and rest the steak for half the cooking time.

Mix together the dressing of mayonnaise, horseradish, lemon and salt.

In a large bowl, mix the herbs and rockette. Add the cooked lardons to the bowl.
Warm the potatoes in a pot of hot water. Drain the potatoes and add to the salad bowl, and combine with the mayonnaise dressing.

Plate the salad in a ring on the plate, remove the ring and place slices of the steak on top, then sprinkle some of the edamame beans and watercress.