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Seared Beef Steak with Layered Potato & Green Peppercorn Sauce

Preparation time – 15 min

Cooking time – 50 min

Serves 4

For the potato bake:

  • 6 tablespoons butter– melted
  • 4 garlic cloves – crushed
  • 6 potatoes – peeled and sliced as thinly as possible
  • Salt to taste
  • White pepper to taste

Line a medium-sized baking dish with baking paper, add the crushed garlic cloves into the butter. To make this bake you are going to coat each piece of potato in butter and layer them all into the tray, seasoning as you go. When the tray is full, gently press the bake down, add the rest of the butter and bake at 180°C for 35 minutes. The top should caramelise quite a lot.

For the green peppercorn sauce:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion – chopped finely
  • 2 garlic cloves – crushed
  • 20g green peppercorns – plus brine
  • 1 cup beef stock
  • 1 cup cream
  • Salt to taste
  • ¼ cup sherry – optional

Heat the olive oil and the butter in a saucepan, add the onions, garlic and peppercorns. Sauté for 5 minutes until translucent. Add the sherry and cook for 5 minutes. Add the beef stock and cook for 10 minutes until reduced, add the cream, allow to simmer for 5 minutes, season.

For the seared steak:

  • 1 tablespoon olive oil
  • 1 or 2 T – bone steaks
  • 2 tablespoons butter
  • 2 garlic cloves – sliced thinly
  • Salt to taste
  • Pepper to taste

To prepare the T-bone, heat the olive oil on high heat, sear the T-bone on both sides until caramel brown, add the butter, garlic and seasoning, baste the T-bone until the garlic is crispy. Finish off in the oven for 10 minutes depending on the desired rarity.

Plate the T-bone with hot potato bake and green peppercorn sauce.

Recipe provided by De-Toren and they recommend serving this meal with their The Black Lion Shiraz.

It is recommended to decant red blends at least one hour before enjoyment to allow the release of all the intended aromas and flavours. Serve 15 to 18 degrees Celsius for optimal enjoyment.

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