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      "heading": "Curtis Stone’s eye fillet steaks with chips & peppercorn sauce",
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      "description": "Serves 4, cook 30 min, prep 20 min \n(+ cooling and resting time)",
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      "backgroundImageAltText": "Eye fillet steaks with chips & peppercorn sauce"
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      "heading": "Ingredients",
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      "description": "<ul>\n<li>1/3 cup (80ml) white vinegar</li>\n<li>1 tbs fine salt</li>\n<li>4 large Crème Royale potatoes (about 1.4kg total), peeled, cut into 1.5cm-thick batons</li>\n<li>4 Coles No Added Hormones Australian Beef Eye Fillet Steaks (about 150g each), at room temperature</li>\n<li>1 1/2 tbs coarsely ground black peppercorns</li>\n<li>1 tbs sea salt flakes</li>\n<li>1 tbs olive oil</li>\n<li>50g unsalted butter</li>\n<li>2 thyme sprigs</li>\n<li>2 garlic cloves, crushed</li>\n<li>Vegetable oil, to deep-fry</li>\n</ul>\n<p><b>Peppercorn sauce</b></p>\n<ul>\n<li>30g butter</li>\n<li>1 tbs finely chopped shallot or red onion</li>\n<li>1 garlic clove, finely chopped</li>\n<li>2 tsp coarsely ground black peppercorns</li>\n<li>1/4 cup (60ml) brandy (optional)</li>\n<li>1/2 cup (125ml) beef stock</li>\n<li>2 tbs thickened cream</li>\n</ul>\n",
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      "heading": "Method",
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      "description": "<p><b>Step 1</b></p>\n<p>In a large saucepan, bring the vinegar, fine salt and 16 cups (4L) water to the boil over high heat. Place the potatoes in a colander and rinse under cold water. Drain well.</p>\n<p><b>Step 2</b></p>\n<p>Line a baking tray with 3 layers of paper towel. Add potatoes to a saucepan and bring to a gentle boil. Cook for 5 mins or until tender but not breaking apart (a small knife should slip easily through them). Using a slotted spoon, transfer potatoes to the lined baking tray, gently pressing potatoes into the paper towel to dry. Cool completely.</p>\n<p><b>Step 3</b></p>\n<p>Combine the peppercorns and salt flakes on a plate. Press steaks into pepper mixture, turning to coat. Place a wire rack on a rimmed baking tray.</p>\n<p><b>Step 4</b> </p>\n<p>Heat olive oil in a large frying pan over medium-high heat. Place the steaks, round-edges down, in the pan and cook, turning, for 2 mins or until browned. Turn the steaks onto the flat sides and cook for 1-2 mins each side.</p>\n<p><b>Step 5</b> </p>\n<p>Add butter, thyme and garlic to the pan and cook, turning the steaks and basting with melted butter mixture, for 1-2 mins or until steaks are deep golden and an instant-read thermometer inserted into the centre of steaks reads 52°C-54°C for medium-rare, or until cooked to your liking. Transfer steaks to the wire rack and rest for 4-5 mins. Discard butter mixture.</p>\n<p><b>Step 6</b></p>\n<p>Meanwhile, arrange a separate wire rack over a baking tray. Pour enough vegetable oil into a large heavy-based saucepan to come 10cm up the side of the pan and heat to 190°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 12 secs). Add potato and cook for 5 mins or until deep golden and crisp. Transfer to the separate wire rack. Season with salt.</p>\n<p><b>Step 7</b></p>\n<p>To make the peppercorn sauce, return the frying pan to medium heat. Add butter, shallot or onion, garlic and peppercorns. Cook, stirring, for 2-3 mins or until shallot or onion softens. Add brandy, if using, and cook for 2 mins or until liquid reduces. Stir in the stock and cream and simmer for 4-5 mins or until reduced by one-quarter.</p>\n<p><b>Step 8</b></p>\n<p>Return steaks to the pan with sauce and turn to coat in sauce. Divide the chips and steaks among serving plates. Serve with remaining peppercorn sauce.</p>\n",
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      "heading": "Nutritional information",
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      "description": "<p>Average per serve: Energy: 3319 kJ/794 Cals (38%), Protein: 40g (80%), Fat: 50g (71%), Sat Fat: 20g (83%), Carb: 36g (12%), Sugar: 4g (4%), Dietary Fibre: 4g (13%), Sodium: 1966mg (98%).</p>\n",
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