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Fillet Steak with White Peppercorns

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This recipe showcases White Peppercorns. Serves 4.

Ingredients

4x 180g fillet steaks
4 tbsp. fresh whole white peppercorns, lightly crushed
4 medium potatoes, washed and cut into cubes
2 dried bay leaves
50g unsalted butter
50ml olive oil
200g French beans, trimmed at each end
½ bottle red wine
3 tbsp. single cream
salt and freshly ground black pepper

Method

Coat the steaks on both sides with the peppercorns.

In a large saucepan of boiling salted water parboil the potatoes with the bay leaves for 6-8 minutes. Drain and pat dry with kitchen paper.

Heat a large non-stick frying pan, add the butter and olive oil and fry the potatoes until golden all over.

Heat another large frying pan, when hot add the steaks, cook for 4-5 minutes, turn over once and cook for a further 4-5 minutes, until cooked through or according to preference.

Add the beans to a pan of boiling salted water. Cook for 6-8 minutes, until tender, remove and drain.

Remove the steaks from the pan, and set aside to rest in a warm place. Add the red wine into the pan, and simmer to reduce the sauce for 4-5 minutes.

Add the cream, stir and reduce for another 4-5 minutes. Season, to taste, with salt and freshly ground black pepper.

To serve, divide the steaks between four plates, add the beans and potatoes and drizzle with the red wine sauce.




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