Steak au Poivre with Crisp Potatoes
Australian Gourmet Traveller fast recipe for steak au poivre with crisp potatoes
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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
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