Beef > Steak > Peppercorn Steak

Peppercorn Steak

Peppercorn Steak


750g desiree potatoes, peeled, cut into chunks

1/2 cup (125ml) cream

70g butter

4 x beef steaks

Sea salt & pepper

1 tablespoon olive oil

1/4 cup (60ml) red wine

1 1/2 tablespoons green peppercorns, rinsed

1 clove garlic, crushed

1/3 cup (80ml) cream

1/4 cup mint leaves

1/4 bunch chives, chopped


Preheat oven to 190°C. Boil potatoes in salted water for 15 mins or until tender. Drain in a colander. Add cream and 60g of butter to pan, mash until smooth. Keep warm.

Season steak with salt and pepper. Heat oil in a large frying pan over high heat. Cook meat for 1-2 mins each side. Transfer to a baking tray. Roast for 12 mins for medium-rare. Rest for 5 minutes.

Meanwhile, heat remaining butter in same frying pan. Increase heat to high, add wine, boil until a glaze. Add peppercorns, garlic and cream, cook for 1 min or until thickened.

Stir herbs through mash and serve with steaks and sauce.

Fresh Living - 25 April 2005 , Page 46 
Recipe by Abi Ulgiati

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