2 tbspolive oil550 gmcooked chat potatoes, cooled and quartered4sprigs of thyme4250 gm fillet steaks (about 5cm-thick), brought to room temperature40 gm (¼ cup)black peppercorns, coarsely crushed in a mortar with a pestle40 mlbrandy80 mlwhite wine60 gmBowles Veal Glace (see note), combined with 60ml boiling water½ cupdouble cream200 gmbaby green beans, topped2small zucchini, quartered lengthways and widthways
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.
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.
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.
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.
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.