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Steak au poivre with crushed peas & potatoes
Steak au poivre with crushed peas & potatoes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a French bistro classic: peppered steak with red wine jus and tarragon mash for Bastille Day celebration.
Ingredients:
  • 700g baby coliban (chat) potatoes
  • 20.00 gm water
  • 150g (1 cup) frozen baby peas
  • 40.00 gm butter
  • 20.00 ml chopped fresh tarragon
  • 4 (about 200g each) beef porterhouse steaks
  • 40.00 ml cracked black pepper
  • 80ml (1/3 cup) red wine
  • 125ml (1/2 cup) beef stock
  • Steamed baby (Dutch) carrots, to serve
  • Dijon mustard, to serve
Instructions:
  • In a microwave-safe bowl, combine potatoes and water. Microwave covered on High (800 watts) for 8 minutes. Add peas and cook covered for an additional 2 minutes. Drain and transfer to a large bowl. Mix in half of the butter and mash coarsely with a fork. Stir in tarragon, then season with salt and pepper.
  • Heat a large non-stick frying pan over high heat. Coat each steak with oil, sprinkle with pepper, then sear in the pan for 4 minutes per side (for medium doneness or adjust to your preference). Place steaks on a plate, cover with foil, and let rest for 3 minutes before serving.
  • Heat the pan over medium-high heat. Pour in the red wine and let it simmer. Then, add the stock and remaining butter, stirring until the butter is melted.
  • Arrange the steaks, potato mixture, and carrots on serving plates. Drizzle the sauce over the steaks and accompany with mustard.

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