serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Pepperberries
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 400 g desiree potatoes, peeled, cut into chunks
- salt and black pepper
- ⅔ cup (160 ml) cream, divided
- 60 g butter, divided
- 2 beef scotch fillet steaks
- 1 tbsp olive oil
- 2 tbsp white wine
- 1½ tbsp pepperberries
- 1 small garlic clove, crushed
- ¼ cup flat-leaf parsley leaves, roughly chopped
Instructions
- To make the mash, place the potato chunks into a medium saucepan and cover with water. Add a generous pinch of salt. Bring to the boil over high heat and simmer for 15 minutes, or until tender. Drain, then return to the saucepan with half the cream and half the butter and mash until smooth. Keep warm.
- Season the steaks on both sides with salt and pepper. Heat the oil in a large frying pan over high heat and cook the steaks for 3 minutes per side. Transfer the steaks to a rack over a tray, cover with foil and allow to rest for 6 minutes.
- While the steaks are resting, heat the remaining butter in the same frying pan. Increase the heat to high, add the wine and bring to the boil. Add the pepperberries, garlic and remaining cream. Cook for 1 minute, or until slightly thickened. Season to taste with salt.
- Divide mash and steak between plates. Spoon over the pepperberry sauce and garnish with the parsley.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pepperberries
