The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Steak au poivre with crisp potatoes


You'll need

2 tbsp olive oil 550 gm cooked chat potatoes, cooled and quartered 4 sprigs of thyme 4 250 gm fillet steaks (about 5cm-thick), brought to room temperature 40 gm (¼ cup) black peppercorns, coarsely crushed in a mortar with a pestle 40 ml brandy 80 ml white wine 60 gm Bowles Veal Glace (see note), combined with 60ml boiling water ½ cup double cream 200 gm baby green beans, topped 2 small zucchini, quartered lengthways and widthways

Method

  • 01
  • Heat 1 tbsp oil in a frying pan, add cooked potatoes and cook, tossing over high heat for 3 minutes, season to taste, add thyme sprigs, then transfer to the top shelf of a 180C oven and cook for 15 minutes or until golden.
  • 02
  • Meanwhile, brush steaks with 1 tbsp oil, then coat steaks with peppercorns on both sides. Heat a heavy-based ovenproof frying pan, add 2 tsp oil, then add steaks and cook over medium-high heat for 3 minutes on each side. Transfer to 180C oven and cook for 8 minutes for medium rare or until cooked to your liking.
  • 03
  • Remove steaks from pan, season to taste and leave, loosely covered with foil, while making sauce. Return pan to heat, and when hot, add brandy. Taking care, tilt pan to ignite brandy, or if cooking with electricity, carefully ignite with a match to flame, then add wine and simmer until reduced by half. Add combined veal glace and water and simmer until reduced by half, add cream and bring to the boil, then season to taste with sea salt.
  • 04
  • Meanwhile, cook beans in a saucepan of boiling water for 2 minutes, add zucchini and cook for another 3 minutes, then drain, toss with 1tsp olive oil and season to taste.
  • 05
  • Divide steaks, potatoes, and green beans and zucchini among plates, then pour a little sauce over each steak and serve immediately.

Note Bowles Veal Glace is a reduction of veal stock and is available from specialty food stores and some butchers, or substitute with 120ml rich veal or beef stock.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

A juicy, peppery shiraz from the northern Rhône or southern Victoria.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Six fast noodle recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×