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Steak au poivre with chunky chips and baby broccoli
Steak au poivre with chunky chips and baby broccoli
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a French-inspired steak dish with crispy potato chips and velvety pepper sauce for Bastille Day festivities.
Ingredients:
  • 4.80 gm sea salt flakes
  • 20.00 ml cracked black pepper
  • 4 Beef Porterhouse Steaks
  • 36.40 gm extra virgin olive oil
  • Vegetable oil, to deep-fry
  • 800g white potatoes, cut into 2cm-thick chips
  • 1 small brown onion, sliced
  • 55g can green peppercorns, drained
  • 125ml sherry
  • 300ml thickened cream
  • Steamed baby broccoli, to serve
Instructions:
  • Season a plate with a mixture of salt and black pepper. Rub steaks with 1 tablespoon of olive oil, then coat both sides with the salt mixture. Heat the rest of the olive oil in a large frying pan over medium-high heat. Sear steaks for 2 minutes on each side, or until desired doneness. Transfer to a plate and let them rest, covered, for 5 minutes.
  • Heat vegetable oil in a saucepan until it reaches 180C (check by seeing a bread cube turn golden brown in 15 seconds). Fry the potato chips in batches for about 5 minutes until they are golden and crisp.
  • In a frying pan, melt butter over medium heat. Stir in the onion and cook for 3 minutes until softened. Add garlic, black pepper, and green peppercorns. Cook for 30 seconds until fragrant. Pour in sherry and cook until almost all evaporated, about 2 minutes. Stir in cream and cook for 3 minutes until the sauce slightly thickens. Season with salt.
  • Plate the steak and chips individually. Drizzle the steak with sauce and serve with baby broccoli.

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