This dish is quick and easy to prepare, and bound to satisfy on cold evenings. Depending on taste preference or budget, the cuts of steak that can be used are fillet, rump or sirloin. The tangy sauce and sautéed potatoes make perfect accompaniments. If you prefer your steak cooked rare, decrease the sauté time by two minutes per side. Serve this dish with roasted root vegetables or a purée of carrots and parsnips.
Pepper steaks with Dijon mustard sauce and sautéed potatoes (serves four)
Sautéed potatoes Ingredients
1kg Rooster potatoes
1 tablespoon olive oil
8 leaves of fresh thyme or rosemary
1 clove of garlic (whole and unpeeled) Sea salt
Freshly milled pepper
1. Peel and cut the potatoes in half, and then into slices 1cm thick. Wash them in cold water after peeling and dry them with a towel before cooking.
2. Heat the oil and butter in a large, heavy-based frying pan. When it starts to foam, add the potatoes, thyme or rosemary and garlic.
3. Cook over a medium heat for about ten minutes, ensuring you shake the pan frequently to brown the potatoes evenly and avoid sticking.
4. Remove from the heat and season with sea salt and pepper.
5. Finish cooking in the oven (preheated to 180C) for about ten minutes. Remove and check the seasoning to taste.
Pepper steaks with Dijon mustard sauce
2 tblspns (15g) whole peppercorns
2 steaks (10oz or 300g each)
30g butter 1 teaspoon Dijon mustard
100ml créme fraíche or double cream
1. Place the peppercorns on a chopping board and crush them with a rolling pin to a coarse finish. Press down on the rolling pin as you crush them.
2. Lightly salt the steaks and roll them in the peppercorns, pressing down on them as you do so. Refrigerate for about 15 minutes before cooking.
3. Heat the butter in a large, heavy-based frying pan until very hot. Add the steaks and sauté over a high heat for five or six minutes on each side. Remove the steaks from the pan (retaining the pan without washing) and place in a warm oven while you make the sauce.
4. Remove the frying pan from the heat, stir in the mustard and the cream and scrape the bottom of the pan to dissolve any remaining meat juices.
5. Place the pan back on the heat and cook until it almost reaches boiling point, but don’t allow it to boil. Taste and season if necessary. Remove steaks from the oven, pour the sauce over the meat and serve.