Ingredients
4x 180g/6½oz fillet steaks
4 tbsp fresh whole white peppercorns, lightly crushed
4 medium potatoes, washed and cut into cubes
2 dried bay leaves
50g/2 oz unsalted butter
50 ml/2 oz olive oil
200g/7 oz French beans, trimmed at each end
½ bottle red wine
3 tbsp single cream
salt and freshly ground black pepper
Method
1. Coat the steaks on both sides with the peppercorns.
2. In a large saucepan of boiling salted water parboil the potatoes with the bay leaves for 6-8 minutes. Drain and pat dry with kitchen paper.
3. Heat a large non-stick frying pan, add the butter and olive oil and fry the potatoes until golden all over.
4. Heat another large frying pan, when hot add the steaks, cook for 4-5 minutes, turn over once and cook for a further 4-5 minutes, until cooked through or according to preference.
5. Add the beans to a pan of boiling salted water. Cook for 6-8 minutes, until tender, remove and drain.
6. Remove the steaks from the pan, and set aside to rest in a warm place. Add the red wine into the pan, and simmer to reduce the sauce for 4-5 minutes. Add the cream, stir and reduce for another 4-5 minutes. Season, to taste, with salt and freshly ground black pepper.
7. To serve, divide the steaks between four plates, add the beans and potatoes and drizzle with the red wine sauce.
