Steak au Poivre and Roasted New Potatoes
A true French bistro classic. Fillet steak cooked with garlic, thyme, and rosemary, served with a rich peppercorn and brandy sauce, crispy roasted new potatoes, and fresh watercress.
Ingredients
- 2 x 200g fillet steak
- 25ml veg oil
- Salt
- 50g butter
- 1 Oxo cube
- Few sprigs of thyme and rosemary
- 2 cloves garlic, skin on
Sauce
- 1/2 shallot, peeled and diced
- 50ml brandy
- 200ml veal stock
- 1 tsp Dijon mustard
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine, washed
- 100ml double cream
- Few sprigs of tarragon, chopped
Potatoes
- 200g new potatoes
- 5 cloves garlic, skin on
- Few sprigs rosemary
- Few sprigs of thyme
- Sea salt
- 25ml olive oil
- Watercress
Method
Pop all the ingredients into a roasting tray and roast for 40 minutes.
Heat a non-stick frying pan, season the steaks, drizzle in oil and pop into the pan to cook for 2 minutes. Then flip over the steaks, add the garlic and thyme and cook for 2 minutes. Add the butter and when foaming, spoon over the steaks. Then pop the steaks onto a plate to rest and sprinkle over a little Oxo cube. Tip the excess oil and butter away.
For the sauce, use the steak pan to fry the shallot in butter for a minute then add the brandy and flame. Add the stock and reduce by half, add the peppercorns and cream, reduce by half again and then finish with butter and tarragon.
Serve the steak in the centre of the plate, spoon over the sauce and pop the potatoes on the side with the watercress.
Ingredients
- 2 x 200g fillet steak
- 25ml veg oil
- Salt
- 50g butter
- 1 Oxo cube
- Few sprigs of thyme and rosemary
- 2 cloves garlic, skin on
Sauce
- 1/2 shallot, peeled and diced
- 50ml brandy
- 200ml veal stock
- 1 tsp Dijon mustard
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine, washed
- 100ml double cream
- Few sprigs of tarragon, chopped
Potatoes
- 200g new potatoes
- 5 cloves garlic, skin on
- Few sprigs rosemary
- Few sprigs of thyme
- Sea salt
- 25ml olive oil
- Watercress
Method
Pop all the ingredients into a roasting tray and roast for 40 minutes.
Heat a non-stick frying pan, season the steaks, drizzle in oil and pop into the pan to cook for 2 minutes. Then flip over the steaks, add the garlic and thyme and cook for 2 minutes. Add the butter and when foaming, spoon over the steaks. Then pop the steaks onto a plate to rest and sprinkle over a little Oxo cube. Tip the excess oil and butter away.
For the sauce, use the steak pan to fry the shallot in butter for a minute then add the brandy and flame. Add the stock and reduce by half, add the peppercorns and cream, reduce by half again and then finish with butter and tarragon.
Serve the steak in the centre of the plate, spoon over the sauce and pop the potatoes on the side with the watercress.
