Steak and pepper sauce

Steak And Pepper Sauce

Servings: 4 people

Preparation

1. Place the vegetable oil on a tray and into an oven preheated to 200 degrees.

2. Bring the rooster potatoes to the boil and simmer for 5 minutes before straining, allow to steam under a cloth for 2 minutes. Now add the polenta and some salt to the pot and bash the potatoes together until they become fluffy.

3. Add the potatoes to the tray in the oven and cook for 45-50 minutes at 200 degrees, turning regularly, until they turn crispy and golden brown. Set aside

4. Preheat an oven to 100 degrees. Heat a pan until it is smoking hot and then add some vegetable oil. Season the steaks liberally with cracked black pepper and salt and brown on all sides in the pan.

5. Remove the steaks from the pan and place in the 100-degree oven. Cook the steaks on a low heat and slowly for approx. 10mins to achieve a medium rare temperature. If you have a meat thermometer at home, allow the meat to reach a core temperature of 48 degrees.

6. While the steaks are in the oven, deglaze the pan with the sherry vinegar and madeira, be careful if using a gas hob as the madeira will ignite for a short time. Next add the gravy, more cracked black pepper, 2 sprigs of tarragon and the cream.

7. Allow this to reduce by half before removing from the heat and adding in the butter. Adjust the seasoning and serve with the steak and crispy roast potatoes.

Ingredients

For the Steak:

For the roast potatoes:

Ingredients

For the Steak:

For the roast potatoes:

Preparation

1. Place the vegetable oil on a tray and into an oven preheated to 200 degrees.

2. Bring the rooster potatoes to the boil and simmer for 5 minutes before straining, allow to steam under a cloth for 2 minutes. Now add the polenta and some salt to the pot and bash the potatoes together until they become fluffy.

3. Add the potatoes to the tray in the oven and cook for 45-50 minutes at 200 degrees, turning regularly, until they turn crispy and golden brown. Set aside

4. Preheat an oven to 100 degrees. Heat a pan until it is smoking hot and then add some vegetable oil. Season the steaks liberally with cracked black pepper and salt and brown on all sides in the pan.

5. Remove the steaks from the pan and place in the 100-degree oven. Cook the steaks on a low heat and slowly for approx. 10mins to achieve a medium rare temperature. If you have a meat thermometer at home, allow the meat to reach a core temperature of 48 degrees.

6. While the steaks are in the oven, deglaze the pan with the sherry vinegar and madeira, be careful if using a gas hob as the madeira will ignite for a short time. Next add the gravy, more cracked black pepper, 2 sprigs of tarragon and the cream.

7. Allow this to reduce by half before removing from the heat and adding in the butter. Adjust the seasoning and serve with the steak and crispy roast potatoes.