Peppered nugget steak with potato galettes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | 400 gram pack potato saute/rosti | |
| 2 | Heaped tbsp cornflour | |
| 4 | Salad onions; shredded | |
| 2 | 150 g thinnish fillet steaks | |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Black peppercorns; roughly cracked |
| 1 | small | Knob of butter |
| 100 | grams | Chestnut mushrooms |
| 2 | tablespoons | Brandy |
| 1 | 150 milliliter carton double cream | |
| 2 | Thyme sprigs; plus extra to | |
| ; garnish | ||
| 1 | tablespoon | Redcurrant jelly; (broken down in jar) |
| 1 | teaspoon | Balsamic vinegar |
Directions
1 Heat 1 tbsp oil in a large frying pan. Empty the potato into a bowl and break down with a fork.
2 Stir in the flour and mix with the salad onions. Shape the potato into two round cakes and cook for 3-4 minutes on each side until crisp and golden.
3 Lightly score the steaks, spread each side with mustard and sprinkle over the peppercorns and a little salt, pressing down well with the fingertips.
4 Heat the remaining tbsp of oil in a separate frying pan. Cook the steaks for two minutes on each side until well browned but still a little pink in the centre.
5 Thickly slice the mushrooms and add to the steak pan with the butter.
Cook for a minute or so, then transfer the steaks to a plate and set aside to rest.
6 Pour the brandy into the hot pan and carefully ignite. When the flames have died down, stir in the cream, thyme, redcurrant jelly and balsamic vinegar. Boil for 1-2 minutes, stirring until the jelly dissolves. Add salt to taste.
7 Put the galettes on a serving plate. Place the steaks on top and spoon round the mushroom sauce. Garnish with thyme and serve.
Converted by MC_Buster.
Per serving: 205 Calories (kcal); 14g Total Fat; (69% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 102mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.