Grilled pepper steak with fried garlic potatoes

AT A GLANCE

  • Serves 4 people

Steak au poivre may be old-school, but there's a reason it's a classic - it tastes so good. Fillet is the traditional cut, but we've opted for T-bones, each large enough for two.

  • ½ tsp each black peppercorns, white peppercorns and pink peppercorns
  • 2 T-bone steaks (about 600gm each), at room temperature
  • 2 tbsp olive oil
  • 100 ml red wine
  • 150 ml beef stock
  • 2 tsp red wine vinegar, or to taste
  • To serve: crisp green salad
  •  
  • Fried garlic potatoes
  • 650 gm chat potatoes, thickly sliced
  • 1½ tbsp olive oil
  • 20 gm butter, diced
  • 2 garlic cloves, finely chopped
01   Preheat oven to 200C. For fried garlic potatoes, cook potatoes in a saucepan of boiling salted water until just tender (6-8 minutes), drain well. Heat oil and butter in a large frying pan over medium-high heat, add potatoes and toss occasionally until golden and crisp, adding garlic in the last minute or two of cooking (8-10 minutes). Season to taste and keep warm.
02   Meanwhile, coarsely crush peppercorns and 1 tsp sea salt with a mortar and pestle, then press onto both sides of steak. Heat oil in a large frying pan over medium-high heat, add steaks and cook, turning once, until well-browned and a crust forms (4-5 minutes each side). Transfer to a baking tray and roast until cooked to your liking (4-5 minutes for medium-rare), then set aside to rest.
03   Meanwhile, deglaze pan with red wine, scraping base with a wooden spoon, and boil until almost completely reduced (1-2 minutes). Add stock, boil until a glaze forms, remove from heat and add vinegar to taste. Serve spooned over steak along with fried garlic potatoes and a crisp, green salad.

Topics:

MAIN, GARLIC, RED WINE, FAST, STEAK, POTATOES, FRENCH, SPRING, BEEF

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Oct 2014

Oct 2014

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