Steak with Green Peppercorn Sauce and Gratin Dauphinois

Steps

1. oven to 220°C. Grease a 20x20cm (or smaller) baking dish with oil or butter.
2. Toss potatoes with garlic, butter and half the cream/milk mix in prepared baking dish, season well with salt and pepper. Press down firmly with a spatula. Drizzle over remaining cream/ milk mix and sprinkle with parmesan. Cook for about 30 minutes until soft and golden on top.
3. While gratin in cooking, pat steak dry and season with salt. Heat a drizzle of oil in a fry-pan on high heat. Cook steak for 2–3 minutes each side for medium rare (or until cooked to your liking). Set aside and rest in foil for about 5 minutes. Slice thickly against the grain.
4. Return same pan used to cook the steak to a low-medium heat, add first measure of wine and let it bubble. Use a wooden spoon to rub the bottom of pan to release any pan browning’s (this is called deglazing) until it evaporates.
5. Finely dice shallot and peppercorns. Add a drizzle of oil to the deglazed pan and cook shallots for 1–2 minutes. Add second measure of wine and let it bubble for about 10–15 seconds, add cream and peppercorns and simmer for 1–2 minutes until sauce thickens slightly. Stir through soy sauce and keep warm.
6. Cut broccoli into small florets; slice courgette 1cm on an angle and mince garlic. Heat a drizzle of oil in a fry-pan on high heat, cook broccoli and courgette for 1–2 minutes. Add baby spinach and garlic and cook for a further 1 minute. Squeeze over lemon juice.
7. Divide gratin dauphinois, steak and garlic greens between plates. Drizzle peppercorn sauce over steak.