- 1 kg beef fillet ask your butcher to trim all fat and sine off the meat
3 peppercorn sauce
- 1 tbsp peppercorns pink, green and black peppercorns
- 2 cloves garlic
- 3 shallots
- 10 ml extra virgin olive oil
- 50 ml brandy
- 200 ml cream
- 1 kg potatoes rooster
- 250 mls cream
- 1 clove garlic
- 20 g parmesan
To make garlic potatoes
Preheat the oven to 180
Bring the cream and garlic to the boil and set to one side peel the potatoes and slice on a mandolin or as thin as you can with a shape knife with a thin blade, mix the potatoes with the garlic cream and season. Spoon the potatoes in a wide shallow dish evenly. Pour over the excess garlic cream. Scatter over the parmesan, this will give the potatoes a nice crust when finished. Bake at 180 for 30-40 minutes until the potatoes are cooked.
Finely chop the shallots and garlic. Crush the peppercorns in a mortal and pestle. Add the shallots to the same pan you cooked the steaks and sauté until soft. Add the garlic and crushed peppercorns. Add the brandy and flambé. Reduce until all the brandy has evaporated, add the cream, and reduce until the sauce coats the back of a wooden spoon. Season with a little salt, if necessary.
Before cooking, make sure to leave out of fridge for 30mins to allow meat to come to room temp.
Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the beef before placing in the pan. Sear the beef on all sides until you have good crust, add in a knob of butter and baste the beef for a further 1min – this helps enhance flavour and colour.
Serving: 500gCalories: 1359kcalCarbohydrates: 52gProtein: 55gFat: 100gSaturated Fat: 50gCholesterol: 333mgSodium: 264mgPotassium: 1993mgFiber: 7gSugar: 4gVitamin A: 1706IUVitamin C: 52mgCalcium: 201mgIron: 8mg