Peppercorn Rib Fillet Steaks with Creamy Mushroom Sauce
4 Mick's Rib Fillet Steaks
1 tsp Green Peppercorns
1/4 cup Cracked Black Peppercorns
Sea Salt, to taste
1/3 cup Beef Stock
1 cup Cream
Button Mushrooms, finely sliced
Bunch Dutch (Baby) Carrots
8 Baby Potatoes
Step One - Prepare the steaks by placing the cracked black peppercorns in a shallow bowl. Sprinkle the steaks with sea salt on each side and coat both sides with the crushed peppercorns. Gently press the peppercorns into the steak, before refrigerating whilst you cook and prepare the vegetables.
Step Two - Preheat your oven to 180c. In a medium saucepan bring your water to the bowl. Add the baby potatoes (with skins still on). Allow to cook until the potatoes are just soft and the skins begin to split. Remove from the heat. Using a slotted spoon transfer the potatoes to a lightly oiled roasting tray. Using a fork gently press down on the top of the potatoes to slightly crush them. Alongside the potatoes lay out the baby carrots and asparagus. Drizzle all with a light coat of olive oil. Sprinkle with sea salt and herbs. Place in the oven and cook for 15-20 minutes.
Step Three - Over a medium-high heat warm a dash of olive oil. Add the steaks and sear for 2-3 minutes each side. Turn off the heat and remove the steaks from the pan. Set aside to rest covered tightly with foil.
Step Four - Return the pan to the heat and add a further dash of the olive oil along with the sliced mushrooms and green peppercorns. Cook until the mushrooms are softened. Add the stock, simmer until almost evaporated. Add the cream and season to taste. Simmer, stirring occasionally, until sauce thickens.
Step Five - Place the steaks back into the pan and coat with the sauce.
Step Six - Serve alongside the carrots, asparagus and crunchy roasted potatoes.