Ranch Steak with Roast Mix Potatoes, Red Onions and Peppercorn Sauce
Quick mid week luxury meal after a quick trip to the grocery stores or the butchers.
Note the peppercorn sauce used in this dish was a derivative of traditional peppercorn sauce. Just preference; whiskey over cognac any day.
Garnish
Dried Chives
Chilli Flakes
Ranch Steak with Roast Mix Potatoes, Red Onions and Peppercorn Sauce
Quick mid week luxury meal after a quick trip to the grocery stores or the butchers.
Note the peppercorn sauce used in this dish was a derivative of traditional peppercorn sauce. Just preference; whiskey over cognac any day.
Garnish
Dried Chives
Chilli Flakes
Cooking Instructions
- 1
Preheat Oven at 200’C. Combine the potatoes and other ingredients listed under the roast section in a bowl. Leave to rest at room temperature for 5 mins. Transfer to foil lined oven tray; cover loosely and cook in the oven for 20-25 mins. Tip: add 2-3 Tsp of butter before putting in the oven
- 2
To make the peppercorn sauce: sweat down the chopped onion and garlic(minced) in a drizzle of oil medium-high heat (3-5mins). Add in the peppercorns and simmer for 2 mins. Pour in the cream and simmer for 5 min or till the cream is reduced a little. Add the whiskey and simmer for 5-10 mins on low heat or till the sauce thickens. (Not too thick.). Keep warm.
- 3
Melt the butter at medium-high heat. Add the garlic (chopped), fennel seeds and rosemary and simmer for 2 mins. Add the steak and pour over the white wine. Cook the steak (flip over 2 times) for 6-8 mins(medium rare). Rest for 2 minutes.
- 4
Serving Suggestion
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