adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Steak with pepper cream and kipfler chips
Steak with pepper cream and kipfler chips
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a gourmet meal in no time with this mouthwatering steak topped with creamy pepper sauce served with crispy kipfler potato chips.
Ingredients:
  • 600g kipfler potatoes, quartered lengthways
  • 4 x 250g scotch fillet steaks
  • 125ml olive oil
  • 40.00 ml chopped thyme leaves
  • 150g sour cream
  • 20.00 ml peppercorns in brine, drained, chopped
Instructions:
  • Add the potato to a large saucepan filled with cold salted water, cover, and bring to a boil. Cook for 6 minutes or until the potato is just tender. Drain thoroughly.
  • Preheat oven to 100 degrees Celsius.
  • Heat a large frypan over high heat. Brush steaks with olive oil, season, and cook for 2 1/2 minutes on each side for medium-rare or to your desired doneness. Transfer to a plate, cover loosely with foil, and let rest.
  • Clean the pan using a paper towel, then heat it over medium-high heat and add 1/4 cup (60ml) olive oil. Cook half of the potatoes, turning occasionally, for about 3 minutes or until they turn golden. Transfer them to an oven tray to keep warm in the oven. Repeat the process with the remaining 1/4 cup (60ml) of oil and potatoes. In a bowl, combine the potatoes with thyme, season generously with sea salt, and toss to mix well.
  • Mix together the sour cream and peppercorns, season with sea salt, then stir in the meat resting juices and 2 tsp water until it reaches a drizzling consistency.
  • Serve the steaks promptly alongside pepper cream and kipfler chips.

Similar Recipes