One Pan Pepper Steak and Potatoes

Cook Time 35 minutes

Servings 4

Ingredients

2 tbs. olive oil
8 chat potatoes, cut in half and boiled for 5 minutes
Pinch salt and pepper
800g fillet of beef cut into 4 steaks
30g green peppercorns in brine, drained
2 French shallots, finely chopped
¼ cup brandy
20g butter
200ml chicken or veal stock
½ cup cream
Salt and pepper
3 sprigs of parsley, finely chopped

Method

Heat oil in large sauté pan and arrange the par cooked potatoes cut side down in one layer. Cook for 3-4 minutes or until golden, and then turn to cook on the other side. Season with salt and pepper and then remove and keep warm on a plate.

Press the peppercorns into the steaks, season with salt and then add them to the pan and cook for 3-4 minutes on one side before turning and cooking for a further 2 minutes. Add the shallots to the pan with the butter and stir until they soften.

Flambé with the brandy and once the flames subside remove the steak and put on the plate with the potatoes.

Deglaze with the chicken stock and bring to the boil. Reduce by a third and pour in the cream. Allow the sauce to bubble away until it thickens slightly. Return the steaks and potatoes back into the sauce and then garnish with parsley. Serve with a big bowl of steamed greens on the side.