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How to make Steak au poivre with crushed peas & potatoes

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

700g baby coliban (chat) potatoes
1 tablespoon water
150g (1 cup) frozen baby peas
2 tablespoons butter
1 tablespoon chopped fresh tarragon
4 (about 200g each) beef porterhouse steaks
2 tablespoons olive oil
2 tablespoons cracked black pepper
80ml (1/3 cup) red wine
125ml (1/2 cup) Massel beef stock
Steamed baby (Dutch) carrots, to serve
Dijon mustard, to serve

Method

Step 1 Place the potatoes and water in a medium microwave-safe bowl. Cover and cook on High/800watts/100% for 8 minutes. Add the peas. Cook, covered, for a further 2 minutes. Drain. Transfer to a large bowl. Add half the butter and use a fork to coarsely mash. Stir in the tarragon. Season with salt and pepper.
Step 2 Meanwhile, heat a large non-stick frying pan over high heat. Rub both sides of each steak with the oil and sprinkle with the pepper. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
Step 3 Place the pan over medium-high heat. Add the red wine and bring to a simmer. Add the stock and remaining butter, and stir until the butter melts.
Step 4 Divide the steaks, potato mixture and carrots among serving plates. Spoon the sauce over the steaks and serve with mustard.