- 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
- 4 (about 600g) desiree potatoes, peeled, thinly sliced
- 50g butter, melted
- 1 garlic clove, crushed
- 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
Prep: 10 mins (+ 5 mins resting time)
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Australian Good Taste