FUSS-FREE DINNERS
PEPPER STEAKS WITH CRISPY POTATOES
SERVES 4 PREP 5 MINS COOK 40 MINS
1kg baby red delight potatoes
50g butter, melted
1 tbsp olive oil
4 eye fillet steaks
300ml carton thickened cream
55g can green peppercorns, drained
1 tbsp Worcestershire sauce
250g green beans, trimmed, halved lengthways
1 Preheat oven to 220°C. Line an oven tray with baking paper.
2 Place potatoes in a large saucepan. Cover with water. Season with salt and bring to boil on high. Reduce heat to medium and cook 12-15 mins until tender. Drain and cool.
3 Using the palm of your hand, squash potatoes and place on tray. Brush with butter and season well. Roast 20-25 mins until golden and crisp.
4 In a large frying pan, heat oil on medium. Cook steaks 3 mins each side for medium. Rest, loosely covered with
