Steak Au Poivre With Crushed Peas Potatoes

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Celebrate Bastille Day with peppered steak with red wine jus and tarragon mash -- a Parisian bistro favourite.

The ingredient of Steak Au Poivre With Crushed Peas Potatoes

• 700g baby coliban chat potatoes
• 1 tablespoon water
• 150g 1 cup frozen baby peas
• 2 tablespoons butter
• 1 tablespoon chopped fresh tarragon
• 4 about 200g each beef porterhouse steaks
• 2 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 80ml 1 3 cup red wine
• 125ml 1 2 cup massel beef stock
• steamed baby dutch carrots to serve
• dijon mustard to serve

The Instruction of steak au poivre with crushed peas potatoes

• place the potatoes and water in a medium microwave safe bowl cover and cook on high 800watts 100 for 8 minutes add the peas cook covered for a further 2 minutes drain transfer to a large bowl add half the butter and use a fork to coarsely mash stir in the tarragon season with salt and pepper
• meanwhile heat a large non stick frying pan over high heat rub both sides of each steak with the oil and sprinkle with the pepper add to the pan and cook for 4 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 3 minutes to rest
• place the pan over medium high heat add the red wine and bring to a simmer add the stock and remaining butter and stir until the butter melts
• divide the steaks potato mixture and carrots among serving plates spoon the sauce over the steaks and serve with mustard

Nutritions of Steak Au Poivre With Crushed Peas Potatoes

calories: 586 745 calories
calories: 27 grams fat
calories: 11 grams saturated fat
calories: 26 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 54 grams protein
calories: 138 milligrams cholesterol
calories: 290 51 milligrams sodium
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calories: nutritioninformation