750g desiree potatoes, peeled, cut into chunks
1/2 cup (125ml) cream
4 x beef steaks
Sea salt & pepper
1 tablespoon olive oil
1/4 cup (60ml) red wine
1 1/2 tablespoons green peppercorns, rinsed
1 clove garlic, crushed
1/3 cup (80ml) cream
1/4 cup mint leaves
1/4 bunch chives, chopped
Preheat oven to 190°C. Boil potatoes in salted water for 15 mins or until tender. Drain in a colander. Add cream and 60g of butter to pan, mash until smooth. Keep warm.
Season steak with salt and pepper. Heat oil in a large frying pan over high heat. Cook meat for 1-2 mins each side. Transfer to a baking tray. Roast for 12 mins for medium-rare. Rest for 5 minutes.
Meanwhile, heat remaining butter in same frying pan. Increase heat to high, add wine, boil until a glaze. Add peppercorns, garlic and cream, cook for 1 min or until thickened.
Stir herbs through mash and serve with steaks and sauce.
Fresh Living - 25 April 2005 , Page 46
Recipe by Abi Ulgiati