Black Angus Rump Steak with Potato Gratin and Creamy Peppercorn Sauce

Method Potato Gratin:

Step 1 - Heat oven to 190c. Warm a medium-size pan before adding in the milk, cream, nutmeg and garlic into the pan, season and heat for 5 minutes. Place the thinly sliced potatoes into the cream mixture, gently stir on simmer until slightly cooked.

Step 2 - Remove the potatoes from pan and layer in a roasting tray. Pour over the remainder of the garlic-infused cream and cover with the grated cheese.

Step 3 - Bake for 30-45 minutes or until potatoes are soft and the cheese a golden brown.

Method Peppercorn Sauce:

Step 1 - In a small saucepan melt the butter over a medium heat. Add the green peppercorns and cracked black pepper, cook for 20 seconds.

Step 2 - Add the beef stock and wine. Bring to the boil, then reduce the heat to low and allow to simmer for 5 minutes - reducing the sauce. Add the cream and cook for a further 5 minutes, or until the sauce starts to thicken.

Step 3 - Add the finely sliced shallot to the mixture along with the cornflour mixed in with two teaspoons of chilled water. Whisk for a further minute to all for the sauce to thicken. Set aside on a low heat.

Method Steak:

Step 1 - Bring the steaks to room temperature. Lightly oil and season each of side of the steak. Place steaks on the BBQ, or in a large frying pan, over a medium to high heat sear each side of the steak for 3-4 minutes, or until liking.

Plate steaks alongside the potato gratin, salad greens and top with the creamy peppercorn sauce. Enjoy!