Steak with Pepper Sauce
- For the steak
- 2 Steak fillet (about 200 grams or 7 ounces)
- 1 Tbsp Corn oil
- 200 milliliters Beef broth
- dark sauce thickener
- 1 Tbsp peppers (coarsely crushed)
- For garnish
- Colorful Bell pepper
- 1 Tbsp butter
For the steaks, season steaks with pepper. Heat oil in a pan. Place steaks in hot oil and sear for about 1 minute. Flip and sear other side for 1 minute. Reduce heat and cook for 2-4 minutes on each side, depending on desired steak temperature. Season with salt, remove from pan and wrap in aluminum foil.
Deglaze pan with broth and bring to a boil over high heat. Prepare gravy according to package instructions and season with salt and pepper. Stir in crushed pepper.
Serve steaks with warm potatoes. Drizzle with gravy and garnish with pepper strips.
For the potoatoes, peel potatoes and boil in salted water for about 25 minutes or until done. Drain and let moisture evaporate. Push through a ricer and mix with butter and egg yolk. Season with salt, pepper and nutmeg.
Preheat oven 220°C (approximately 425°F).
Place potato mixture in a pastry bag with a large star tip and pipe rosettes onto a baking sheet lined with baking paper. Brush with melted butter and bake for 8-10 minutes or until golden. Prepare plates as described and serve.