Recipe Steak au poivre with chunky chips and baby broccoli : Practical and Delicious

Recipe Steak au poivre with chunky chips and baby broccoli : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Steak au poivre with chunky chips and baby broccoli. You are currently reading Recipe Steak au poivre with chunky chips and baby broccoli : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Steak au poivre with chunky chips and baby broccoli requires 10m, cook 25m and serve 4. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Celebrate Bastille Day with this French-inspired steak served with chunky potato chips and creamy pepper sauce.

Ingredients:



13 Ingredients












  • 2 tsp sea salt flakes










  • 1 tbsp cracked black pepper










  • 4 Coles Australian Beef Porterhouse Steaks










  • 2 tbsp extra virgin olive oil










  • Vegetable oil, to deep-fry










  • 800g white potatoes, cut into 2cm-thick chips










  • 20g butter










  • 1 small brown onion, sliced










  • 2 garlic cloves, crushed










  • 55g can green peppercorns, drained










  • 1/2 cup (125ml) dry sherry










  • 300ml thickened cream










  • Steamed baby broccoli, to serve









  • Select all ingredients









Preparation steps:



4 Method Steps






  • Combine salt and black pepper on a plate. Rub steaks with 1 tablespoons olive oil. Press both sides in the salt mixture to coat. Heat remaining olive oil in a large frying pan over medium-high heat. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate. Rest, covered, for 5 mins.





  • Heat the vegetable oil to 180C in a saucepan over medium heat (when oil is ready, a cube of bread turns golden brown in 15 seconds). Cook the potato chips, in batches, for 5 mins or until golden and crisp.





  • Melt the butter in the frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until softened. Add the garlic, remaining black pepper and green peppercorns. Cook for 30 secs or until fragrant. Add sherry. Cook for 2 mins or until almost all evaporated. Add cream. Cook, stirring, for 3 mins or until sauce thickens slightly. Season with salt.





  • Divide the steak and chips among serving plates. Drizzle steak with sauce. Serve with baby broccoli.



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