With chunky chips and baby broccoli, this delicious Steak au poivre is simple but impressive, and is sure to hit the spot!
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
2 tsp sea salt flakes
1 tbs cracked black pepper
4 Coles Australian Beef Porterhouse Steaks
2 tbs extra virgin olive oil
Vegetable oil, to deep-fry
800g white potatoes, cut into 2cm-thick chips
20g butter
1 small brown onion, sliced
2 garlic cloves, crushed
55g can green peppercorns, drained
½ cup (125ml) dry sherry
300ml thickened cream
Steamed baby broccoli, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine salt and black pepper on a plate. Rub steaks with 1 tbs olive oil. Press both sides in the salt mixture to coat. Heat remaining olive oil in a large frying pan over medium-high heat. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate. Rest, covered, for 5 mins.
Step 2
Heat the vegetable oil to 180°C in a saucepan over medium heat (when oil is ready, a cube of bread turns golden brown in 15 seconds). Cook the potato chips, in batches, for 5 mins or until golden and crisp.
Step 3
Melt the butter in the frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until softened. Add the garlic, remaining black pepper and green peppercorns. Cook for 30 secs or until fragrant. Add sherry. Cook for 2 mins or until almost all evaporated. Add cream. Cook, stirring, for 3 mins or until sauce thickens slightly. Season with salt.
Step 4
Divide the steak and chips among serving plates. Drizzle steak with sauce. Serve with baby broccoli.
