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Onglet pepper steak

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.

You'll need

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


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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 If they're unavailable, substitute a mixture of black peppercorns and juniper berries.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Elegant perfumed pinot noir.

Featured in

Oct 2015

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