Well, in reality, I had some thinly sliced steak that was getting a bit long in the tooth. Having no desire to see it go to waste, this is the recipe that came to mind. Using chips was a shortcut to save cleaning the potatoes yet they came out well and I got a good meal.
Cooking Time: 30 mins
- 3 slices Thin steak
- 125g/4oz Oven-ready chips
- 1 Medium parsnip
- 6 brussels sprouts
- 125ml/½ cup pepper sauce
- 1 tsp olive oil
- Pre-heat the oven to 190°C/375°F/Gas 5.
- Peel the parsnip. Top and tail then quarter lengthwise. Place in a mixing bowl.
- If using fresh brussels sprouts then slice off the tough base and peel. My preference is to use the frozen variety as I find peeling to be tedious. Add to the bowl with the parsnip.
- Mix the olive oil into the parsnips and sprouts so that they are evenly coated. Transfer to an oven-proof dish, placing towards one end to leave plenty of space.
- Add the chips (fries) to the remaining space and spread evenly.
- Put the dish into the pre-heated oven. Allow 20-25 minutes to get everything almost cooked. Turn everything after 10 minutes so that they will cook evenly.
- If using a store-bought pepper sauce which just needs to be heated then take a break until it is time to turn the pan contents. If making your own then start on it straightaway so it is ready with the meal. Make up a white sauce. Either halve the quantities to get the required amount or store half in the fridge for later use. Once the white sauce is almost at a boil then very coarsely grate in the black peppercorns. Stir well to mix thoroughly then set aside to allow the peppery flavour to develop.
- Carefully take the dish from the oven and place on a heat-proof surface. Use a spatula to turn the vegetables again then return to the oven.
- Place the sliced steak onto a baking tray or something else suitable for oven use. Put into the oven for 5-10 minutes until cooked to your preference.
- Carefully remove everything from the oven and place on a heat proof surface. Taste the pepper sauce as it may need a little re-heating either on the hob or in the microwave so set that going if needed.
- Use a suitable kitchen utensil to transfer all the food from the oven to a serving plate.
- Spoon the pepper sauce over the steak and vegetables then serve up a Steak au Poivre. Perhaps a little salt at the table.
There are many variants of this that are possible. Switch from beef to another meat or create a vegetarian version by using bean burgers.