Steak au poivre may be old-school, but there's a reason it's a classic - it tastes so good. Fillet is the traditional cut, but we've opted for T-bones, each large enough for two.
- ½ tsp each black peppercorns, white peppercorns and pink peppercorns
- 2 T-bone steaks (about 600gm each), at room temperature
- 2 tbsp olive oil
- 100 ml red wine
- 150 ml beef stock
- 2 tsp red wine vinegar, or to taste
Fried garlic potatoes
- 650 gm chat potatoes, thickly sliced
- 1½ tbsp olive oil
- 20 gm butter, diced
- 2 garlic cloves, finely chopped
- 1Preheat oven to 200C. For fried garlic potatoes, cook potatoes in a saucepan of boiling salted water until just tender (6-8 minutes), drain well. Heat oil and butter in a large frying pan over medium-high heat, add potatoes and toss occasionally until golden and crisp, adding garlic in the last minute or two of cooking (8-10 minutes). Season to taste and keep warm.
- 2Meanwhile, coarsely crush peppercorns and 1 tsp sea salt with a mortar and pestle, then press onto both sides of steak. Heat oil in a large frying pan over medium-high heat, add steaks and cook, turning once, until well-browned and a crust forms (4-5 minutes each side). Transfer to a baking tray and roast until cooked to your liking (4-5 minutes for medium-rare), then set aside to rest.
- 3Meanwhile, deglaze pan with red wine, scraping base with a wooden spoon, and boil until almost completely reduced (1-2 minutes). Add stock, boil until a glaze forms, remove from heat and add vinegar to taste. Serve spooned over steak along with fried garlic potatoes and a crisp, green salad.