Celebrate Bastille Day with peppered steak with red wine jus and tarragon mash — a Parisian bistro favourite.
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 1Place 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 2Meanwhile, 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 3Place 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 4Divide the steaks, potato mixture and carrots among serving plates. Spoon the sauce over the steaks and serve with mustard.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2455 kj
Energy
27g
Fat Total
11g
Saturated Fat
6g
Fibre
54g
Protein
138mg
Cholesterol
290.51mg
Sodium
4g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Julie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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