Make a gourmet dinner for 4 with these succulent pepper steaks served with pommes Anna.
Ingredients
- 2 tablespoons coarsely ground mixed pepper medley
- 4 (about 200g each, 3cm-thick) beef fillet steaks
- 20g butter
- 200g portobello mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 80ml (1/3 cup) brandy
- 1 tablespoon Dijon mustard
- 300ml thin cream
- Steamed green beans, to serve
Pommes Anna
- 4 (about 600g) desiree potatoes, peeled, thinly sliced
- 50g butter, melted
- 1 garlic clove, crushed
Method
- Step 1Preheat oven to 200C. To make the pommes Anna, combine the potato, butter and garlic in a large bowl. Season with salt and pepper. Spoon the potato mixture evenly among eight 80ml (1/3-cup) capacity non-stick muffin pans. Use the back of a spoon to press down firmly. Bake in oven for 40 minutes or until golden brown and tender.
- Step 2Place the mixed pepper on a plate. Press the steaks into the mixed pepper to coat. Season both sides with salt. Heat half the butter in a heavy-based frying pan over medium-high heat. Cook the steaks for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Melt the remaining butter in the frying pan over high heat until foaming. Add the mushroom and cook, stirring, for 2 minutes or until golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the brandy and bring to the boil. Cook, stirring, for 1 minute or until the liquid has almost evaporated. Add the mustard and cream and cook, stirring, for 2-3 minutes or until the sauce thickens slightly. Remove from heat. Season with salt and pepper.
- Step 4Divide the pommes Anna among serving plates. Add the pepper steaks and steamed beans and pour over the mushroom & brandy sauce. Serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
3904 kj
Energy
66g
Fat Total
37g
Saturated Fat
5g
Fibre
52g
Protein
232mg
Cholesterol
329.72mg
Sodium
6g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 10 mins (+ 5 mins resting time)
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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