Steak Au Poivre by Chef Tom Walton

Trust us when we say this recipe is set to be on high rotation - it’s a GOOD one!

Ingredients

• 6-8 chat potatoes

• Sea salt

• 2 x 220g sirloin steaks

• 3tbsp olive oil

• ¼ cup black peppercorns

• 2 clove garlic, sliced

• 3 sprigs thyme

• 250ml white wine

• 250ml to-go beef broth

• 1/3 cup doublecream

• ¼ cup flat leaf parsley, finely chopped

• 1 cup watercress, picked

Method

Preheat an oven to 190C.

Place the potatoes into a medium pot, cover with cold water, add 2 tsp salt, bring to the boil then turn down and simmer for 15 minutes, until tender, then drain and cool.

Place the potatoes onto a lined baking tray, gently squash with the palm of your handthen brush or drizzle with the olive oil and season with salt and pepper. Roast for 35-45 minutes until golden and crisp. 

Meanwhile, lightly crush or crack the peppercorns in the mortar and pestle. Rub one tbsp of the oil over the steaks, season with a little salt and press on half the peppercorns. 

Preheat a large frying pan over a medium/high heat. Add the remaining oil then the steaks and cook for 3 minutes each side, to desired doneness and nicely caramelised then rest and keep warm.

Reduce the heat to medium, add the garlic and thyme to the same pan and cook for 20 seconds then add the white wine and remaining peppercorns and reduce by half. Add the beef broth and reduce by half then add the cream and reduce by half, adjust the seasoning, add the parsley and keep hot.

To serve, reheat the steak if needed in the oven, then slice into 1.5cm thick pieces, place onto a plate along with the crisp potatoes then spoon over the hot sauce and finish with the watercress.