Ingredients
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4 small (about 125g each) desiree potatoes
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4 (about 100g each) pork scotch steaks
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Salt & ground black pepper, to taste
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1 tablespoon olive oil
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2 tablespoons drained green peppercorns, finely chopped
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250mls (1 cup) Massel beef stock
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125mls (1/2 cup) thin cream
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300g green beans, topped
Method
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1Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 20 minutes or until just cooked through. Drain, set aside and keep warm.
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2Meanwhile: season the pork with salt and pepper on both sides. Heat the olive oil in a large frying pan over medium-high heat. Add the pork to the pan and reduce heat to medium. Cook for 3-4 minutes on each side or until just cooked through. Remove from the pan, cover loosely with foil, set aside and keep warm.
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3Increase heat to high and add the peppercorns to the pan and cook for 10 seconds. Add the stock and cook for 1-2 minutes, scraping the pan to dislodge any residue left on the base, or until reduced slightly. Adjust seasoning.
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4While making the sauce: bring a small saucepan of water to the boil.
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5Add the beans and cook for 3-4 minutes or until just tender. Drain, cover and keep warm. Slice the potatoes lengthways and place on serving plates.
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6Divide the beans and pork between the plates. Spoon the peppercorn sauce over the pork and serve immediately
Source: taste.com.au
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