Juicy, rich, tender Steak, with crisp, golden Potatoes, served with a creamy sauce. And all ready in around ten minutes. Not a bad dinner is it!
The juices from the steak go beautifully with the cream sauce, and a fresh garden salad compliments the tastes and textures you get from this dish. The Wine in the sauce is also removable for children if you want, but it really adds to the sophistication of the dish.
To serve 2
400g Small Potatoes, sliced thinly
Pinch of Sweet Paprika
2tbsp Olive Oil
2 thin-cut Sirloin Steaks
1tsp Crushed Peppercorns
25g Butter
2 Shallots, chopped finely
1tbsp Green Peppercorns
75ml Dry White Wine
100ml Double Cream
A few sprigs of Flat Leaf Parsley, finely chopped
1. Put the Potatoes into a large bowl, and season with Salt, Pepper and a little bit of the Paprika. Heat a Tablespoon of the oil in a frying pan, and cook for two to three minutes on each side, until golden brown. Transfer these slices to a baking tray and place in a moderately warm oven to keep warm.
2. Rub a little oil onto each Steak, and season with Salt and crushed Peppercorns, before frying in a very hot non-stick Griddle pan or Frying pan for thirty seconds to a minute per side. Remove from the pan and leave to rest, covered with foil.
3. Melt butter in a pan, add the chopped Shallots for two minutes, then the Green Peppercorns and wine, and allow to bubble until the wine has almost evaporated from the pan.
4. Mix in the cream and parsley, as well as any juices from the steak.
Serve, with a salad of Cherry Vine Tomatoes and a variety of Leaves
Photo Courtesy of: FotoosVanRobin