Steak Au Poivre with Crisp Potatoes


Australian Gourmet Traveller fast recipe for steak au poivre with crisp potatoes

What you will need

2 tbsp olive oil

550 gm cooked chat potatoes, cooled and quartered

4 sprigs of thyme

4 250 gm fillet steaks (about 5cm-thick), brought to room temperature

40 gm (¼ cup) black peppercorns, coarsely crushed in a mortar with a pestle

40 ml brandy

80 ml white wine

60 gm Bowles Veal Glace (see note), combined with 60ml boiling water

½ cup double cream

200 gm baby green beans, topped

2 small zucchini, quartered lengthways and widthways


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