Recipe Steak au poivre with crushed peas & potatoes : Practical and Delicious

Recipe Steak au poivre with crushed peas & potatoes : 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 crushed peas & potatoes. You are currently reading Recipe Steak au poivre with crushed peas & potatoes : Practical and Delicious. This recipe is the creation of the chef Julie Ray. Recipe Steak au poivre with crushed peas & potatoes requires 20m, cook 15m and serve 4. Caution: allergy Contains milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Celebrate Bastille Day with peppered steak with red wine jus and tarragon mash -- a Parisian bistro favourite.

Ingredients:

12 Ingredients

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  700g baby coliban (chat) potatoes
  
  
  


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  1 tbsp water
  
  
  


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  150g (1 cup) frozen baby peas
  
  
  


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  2 tbsp butter
  
  
  


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  1 tbsp chopped fresh tarragon
  
  
  


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  4 (about 200g each) beef porterhouse steaks
  
  
  


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  2 tbsp olive oil
  
  
  


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  2 tbsp cracked black pepper
  
  
  


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  80ml (1/3 cup) red wine
  
  
  


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  125ml (1/2 cup) Massel beef stock
  
  
  


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  Steamed baby (Dutch) carrots, to serve
  
  
  


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  Dijon mustard, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place 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.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, 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.
  
  
  


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  Step 3
  
  
  
  
  Place 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.
  
  
  


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  Step 4
  
  
  
  
  Divide the steaks, potato mixture and carrots among serving plates. Spoon the sauce over the steaks and serve with mustard.
  
  
  

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