Beef espetada with creamy peppercorn sauce & herbed potato wedges

Ingredients

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• 4 large potatoes, cut into wedges
• 125ml canola oil
• 15ml (1 Tbsp) fresh chives, chopped
• 15ml (1 Tbsp) parsley, chopped
• 15ml (1 Tbsp) thyme, chopped
• 15ml (1 Tbsp) lemon juice
• 15ml (1 Tbsp) olive oil
• 1 onion, diced
• 5ml crushed garlic
• 2,5ml salt
• 45ml green peppercorns in brine, drained
• 30ml butter
• 30ml cake flour
• 250ml (1 cup) milk
• 125ml cream
• 125ml white Cheddar cheese, grated