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Peppered steak with courgette fries


  • 200g rump steak

  • 100g sweet potato

  • 100ml double cream

  • 25ml brandy

  • 60g courgette

  • 1 tbsp coriander

  • 60 ml red wine

  • 1 spring onion

  • 2 tbsp butter

  • 1 tsp chopped garlic

  • 100ml  beef stock from stock cube

  • 1 tbsp Worcestershire sauce

  • 1 tbsp sea salt

  • 1 tbsp peppercorns

  • 50g seasoned flour


  • 1.

    Using a meat mallet, tenderise the steak and cut into long strips of about 4cm in width and season with salt and plenty of pepper. In a hot heavy based frying pan add some oil and then the seasoned steak strips. After a minute cooking each side of the steak strips carefully add the brandy and flambé.

  • 2.

    After the flames have died down add the red wine, Worcestershire sauce and the butter and cook for another 2-3 minutes. Add the beef stock, then just before serving, the coriander.

  • 3.

    Cut the courgette into thin chips and soak them in a bowl of milk for 5-10 minutes to tenderise. Remove the courgette strips, dip in some seasoned flour and fry in some hot sunflower oil for 3-5 minutes or until crisp.

  • 4.

    In a saucepan, boil the sweet potato with the chopped garlic until tender and mash using a ricer if available. Slice some spring onion and sprinkle over the top of the mashed garlic sweet potato.

  • 5.

    Serve the steak on a bed of garlic sweet potatoes mash with the courgette chips on the side.

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