Steak au Poivre with Crisp Potatoes | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 550 gm cooked chat potatoes, cooled and quartered
• 4 sprigs of thyme
• 4 250 gm fillet steaks (about 5cm-thick), brought to room temperature
• 40 gm black peppercorns, coarsely crushed in a mortar with a pestle (¼ cup)
• 40 ml brandy
• 80 ml white wine
• 60 gm Bowles Veal Glace (see note), combined with 60ml boiling water
• ½ cup double cream
• 200 gm baby green beans, topped
• 2 small zucchini, quartered lengthways and widthways