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How to make Steak au poivre with chunky chips and baby broccoli

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 2 teaspoons sea salt flakes
  • 1 tablespoon cracked black pepper
  • 4 Coles Australian Beef Porterhouse Steaks
  • 2 tablespoons extra virgin olive oil
  • Vegetable oil, to deep-fry
  • 800g white potatoes, cut into 2cm-thick chips
  • 20g butter
  • 1 small brown onion, sliced
  • 2 garlic cloves, crushed
  • 55g can green peppercorns, drained
  • 1/2 cup (125ml) dry sherry
  • 300ml thickened cream
  • Steamed baby broccoli, to serve

Method

  • Step 1 Combine salt and black pepper on a plate. Rub steaks with 1 tablespoons olive oil. Press both sides in the salt mixture to coat. Heat remaining olive oil in a large frying pan over medium-high heat. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate. Rest, covered, for 5 mins.
  • Step 2 Heat the vegetable oil to 180C in a saucepan over medium heat (when oil is ready, a cube of bread turns golden brown in 15 seconds). Cook the potato chips, in batches, for 5 mins or until golden and crisp.
  • Step 3 Melt the butter in the frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until softened. Add the garlic, remaining black pepper and green peppercorns. Cook for 30 secs or until fragrant. Add sherry. Cook for 2 mins or until almost all evaporated. Add cream. Cook, stirring, for 3 mins or until sauce thickens slightly. Season with salt.
  • Step 4 Divide the steak and chips among serving plates. Drizzle steak with sauce. Serve with baby broccoli.
  • Step 5