Steak with Peppercorn Sauce

This green peppercorn sauce has a peppery garlic and white wine flavour. We served the steaks with mini potato bakes. The potato bakes are crunchy on the outside and soft in the middle.

If green peppercorns are unavailable you could use dried black peppercorns. If left whole, dried peppercorns are too hard to eat but they do add some heat to the sauce.

Serves 2.

1-2 cloves garlic, unpeeled
2 teaspoons butter and/or oil
2 pieces of steak (we used 2 x 180g fillet steaks)
100ml (5 tablespoons) white wine
150ml chicken stock
2 teaspoons green peppercorns, drained
2 teaspoons Dijon mustard
2 tablespoons (40ml) thickened cream
Extra oil, for drizzling garlic

Pierce garlic cloves, place in a baking dish and drizzle with a little extra oil. Bake for 15 minutes at 180 degrees Celsius. Peel and mash when cool enough to handle.

Heat butter and/or oil in a frying pan, add steaks and cook until done to your liking. Remove steaks from pan.

Add wine, stock and peppercorns to pan and simmer until liquid is reduced by half. Stir in garlic, mustard and cream.

Return steak and any juices to pan. Simmer sauce for about one minute until thickened to desired consistency.

We sprinkled the steaks with parsley and served them with mini potato bakes.


Mini Potato Bakes Recipe

Makes 4 individual potato bakes.

220g peeled and very thinly sliced potato (about 2 medium potatoes)
2 tablespoons cream
Salt and pepper

Preheat oven to 200 degrees Celsius.

Grease four holes of a muffin pan (1/3 cup capacity holes). Line with baking paper - we used three overlapping strips of baking paper to line each hole.

Mix potatoes, cream, salt and pepper together in a bowl. Layer the potato slices in the muffin holes. Pour any remaining cream over potato.

Bake for 30-35 minutes, until top is golden brown and potato is tender when tested with a skewer. © www.exclusivelyfood.com.au