Steak Au Poivre With Chunky Chips And Baby Broccoli

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

The ingredient of Steak Au Poivre With Chunky Chips And Baby Broccoli

• 2 teaspoons sea salt flakes
• 1 tablespoon cracked black pepper
• 4 coles australian beef porterhouse steaks
• 2 tablespoons 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

The Instruction of steak au poivre with chunky chips and baby broccoli

• 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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Nutritions of Steak Au Poivre With Chunky Chips And Baby Broccoli

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