STEAK FRITES WITH GREEN PEPPERCORN SAUCE

Serves
4
Prep (Mins)
10
Cook (Mins)
30
Difficulty
Medium
Ingredients.
  • 4 x 200g Angus Reserve striploin steaks
  • sea salt flakes
  • freshly-ground black pepper
  • 1 tbsp mustard seed oil
  • 1L best-quality beef stock
  • 1kg chat potatoes
  • vegetable oil, for deep-frying
  • 2 sprigs rosemary leaves
  • ¼ cup port wine
  • 2 tsp pickled green peppercorns, drained
  • 1 tbsp unsalted butter
  • 1 tbsp plain flour
Method.
  • Season the steaks generously with salt and pepper, then rub with mustard seed oil. Set aside for 30 minutes. Pour the stock into a medium saucepan and boil rapidly until reduced to one cup.
  • Meanwhile, steam the potatoes for 20 minutes until tender, then crush lightly. Fry in hot (180ºC) vegetable oil, until crisp and golden. Drain well. Combine the rosemary in a mortar with 2 tsp salt and pound well, then toss with the crisp potatoes.
  • Add the port wine and peppercorns to the stock and simmer gently. Mix the butter and flour, whisk in, then simmer until thickened.
  • Grill the striploin steaks over hot barbecue coals for 8 minutes, turning regularly, until medium. Allow to rest for 3 minutes. Carve, then serve with the potatoes and sauce.
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