- 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
- 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
- 1For 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).
- 2Increase 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.
- 3Deglaze 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