Entertain at home: Seared beef steak with layered potato and green peppercorn sauce

Turn your steak night up a notch with this melt-in-your-mouth recipe. Serve with a glass of De Toren’s sassy Shiraz, Black Lion.

Serves 4

You’ll need: For the potato bake – 6 tablespoons butter, melted; 4 garlic cloves, crushed; 6 potatoes, peeled and sliced as thinly as possible; salt to taste; white pepper to taste.

For the green peppercorn sauce – 1 tablespoon olive oil; 2 tablespoons butter; 1 onion, chopped finely; 2 garlic cloves, crushed; 20g green peppercorns, plus brine; ¼ cup sherry, optional; 1 cup beef stock; 1 cup cream; salt to taste.

For the seared steak – 1 tablespoon olive oil; 1-2 T-bone steak, depending on size for serving of 4; 2 tablespoons butter; 2 garlic cloves 2, sliced thinly; salt to taste; pepper to taste.

How to:

For the potato bake:

Line a medium-sized baking dish with baking paper, add the crushed garlic cloves into the butter. To make this bake you are going to coat each piece of potato in butter and layer them all into the tray, seasoning as you go. When the tray is full, gently press the bake down, add the rest of the butter and bake at 180°C for 35 minutes. The top should caramelise quite a lot.

For the sauce:

Heat the olive oil and the butter in a saucepan, add the onions, garlic and peppercorns. Sauté for 5 minutes until translucent. Add the sherry and cook for 5 minutes. Add the beef stock and cook for 10 minutes until reduced, add the cream, allow to simmer for 5 minutes, season.

For the steak:

To prepare the T-bone, heat the olive oil on high heat, sear the T-bone on both sides until caramel brown, add the butter, garlic and seasoning, baste the T-bone until the garlic is crispy. Finish off in the oven for 10 minutes depending on the desired rarity.

Plate the T-bone with hot potato bake and green peppercorn sauce.

Serve with a glass of The Black Lion.

* Recipe & image by De Toren.

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