Name: Onglet pepper steak
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 4
Ingredients: 2 tbsp black peppercorns; 1 tbsp Tasmanian native peppercorns (see note); 2 hanger steaks (about 430gm each); 80 gm butter, coarsely chopped; 50 ml red wine; 30 ml brandy; 200 ml beef stock or demi-glace; Dauphinoise potatoes; 1 kg floury potatoes (such as King Edward or Kennebec), peeled; 2 onions, thinly sliced; 3 garlic cloves, finely chopped; 500 ml (2 cups) pouring cream

Onglet pepper steak

Rodney Dunn recipe for onglet pepper steak.

Serves 4

Prep

25M

Cook

1H 50M

Total

2H 15M

This pepper steak is given a distinctly Australian twist with a dash of Tasmanian native pepper along with black pepper. The native pepper has a slightly resinous note, similar to juniper berries.

Ingredients

2 tbsp black peppercorns

1 tbsp Tasmanian native peppercorns (see note)

2 hanger steaks (about 430gm each)

80 gm butter, coarsely chopped

50 ml red wine

30 ml brandy

200 ml beef stock or demi-glace

Dauphinoise potatoes

1 kg floury potatoes (such as King Edward or Kennebec), peeled

2 onions, thinly sliced

3 garlic cloves, finely chopped

500 ml (2 cups) pouring cream

Method

Main

1.For dauphinoise potatoes, preheat oven to 160C. Slice potatoes 3mm thick on a mandolin or with a sharp knife, and combine in a large bowl with onion and garlic. Add cream, mix gently to coat and season generously, then transfer to a lightly buttered 3-litre baking dish, cover with foil and bake until potatoes are tender (1¼-1½ hours).

2.Increase oven to 220C. Coarsely crush peppercorns with a mortar and pestle, spread over a tray, then press steaks into peppercorns on both sides to coat well. Heat butter in a large ovenproof frying pan over medium-high heat until foaming, add the steaks and brown well on both sides (2-3 minutes each side). Transfer pan to oven and roast until cooked to your liking (7-8 minutes for medium-rare), then set aside on a plate to rest, loosely covered with foil, while you make the sauce.

3.Deglaze the pan with wine and brandy over medium-high heat, add stock and simmer until reduced by three-quarters to a syrup consistency (2-3 minutes). Season to taste and serve drizzled over sliced steaks with dauphinoise potatoes.

Note Tasmanian native peppercorns are available from select delicatessens and herbies.com.au. If they’re unavailable, substitute a mixture of black peppercorns and juniper berries.
Drink Suggestion: Elegant perfumed pinot noir. Drink suggestion by Max Allen
Notes