Skip to main content

Pepper-sauce steak with oven-baked chips


INGREDIENTS

  • 4 Desiree potatoes, scrubbed, cut into 1.5cm-thick batons
  • 1 1/2 tablespoons extra virgin olive oil
  • 4 (about 180g each) beef fillet steaks
  • 1 large French shallot, finely chopped
  • 2 sprigs fresh thyme
  • 2 tablespoons white wine
  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
  • 55g can green peppercorns, drained
  • 2 tablespoons reduced-fat milk
  • 1 tablespoon light thickened cream
  • 1/4 teaspoon gluten-free cornflour
  • Steamed green beans, to serve

METHOD

  • Step 1
    Preheat oven to 240C/220C fan forced. Line a baking tray with baking paper. Bring a saucepan of salted water to the boil over high heat. Add potato. Cook for 5 minutes or until just tender. Drain well. Pat dry with paper towel. Transfer to prepared tray. Drizzle with 1 tbs of the oil. Season with sea salt. Bake, turning halfway through cooking time, for 25 minutes or until golden. Keep warm in oven.
  • Step 2
    Reduce oven to 180C/160C fan forced. Line baking tray with baking paper. Spray the beef with olive oil and season. Heat a large non-stick frying pan over medium-high heat. Cook beef, turning, for 3 minutes or until browned. Transfer to prepared tray. Roast for 8 minutes for medium or until cooked to your liking. Set aside for 5 minutes to rest.
  • Step 3
    Meanwhile, heat remaining oil in frying pan over medium-low heat. Cook shallot and thyme, stirring, for 2 minutes or until soft. Stir in wine for 1 minute or until almost evaporated. Stir in stock and peppercorns. Simmer for 4 minutes or until reduced slightly. Combine milk, cream and cornflour in a bowl. Stir into stock mixture for 2 minutes or until sauce thickens.
  • Step 4
    Stir resting pan juices into sauce. Season. Discard thyme. Serve sauce over steaks with chips and beans.

Comments

Post a Comment

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...
Post a Comment
Read more

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more