2 tablespoons mixed or black peppercorns, coarsely crushed
4 fillet steaks, 2.5 cm thick, about 150 g each, trimmed of fat
1 teaspoon extra virgin olive oil
chopped fresh flat-leaf parsley or snipped fresh chives to serve
Leek and mustard mash
1 kg floury potatoes (e.g. king edward), peeled and cut into chunks
2 teaspoons extra virgin olive oil
200 g young leeks, finely shredded
½ cup (125 ml) hot milk
1 tablespoon wholegrain mustard
1½-2 tablespoons (30-40 g) butter
salt and pepper
- First cook the potatoes for the mash. Place the potatoes in a saucepan and pour over boiling water to cover by 5 cm. Bring back to the boil, reduce the heat and cook for 15-20 minutes, or until the potatoes are very tender.
- Spread out the crushed peppercorns on a plate and press the steaks into them until they are evenly coated with peppercorns on all sides. Set aside.
- Heat the oil for the mash in a non-stick frying pan over medium heat. Add the leeks and cook, stirring constantly, for 3-5 minutes, or until tender. Transfer to a plate lined with a double thickness of paper towel to drain.
- When the potatoes are tender, drain them and return them to the pan. Pour in the hot milk and mash the potatoes until smooth. Add the leeks, mustard and butter, and season with salt and pepper to taste. Beat well to mix, then cover and keep warm.
- Lightly oil a barbecue hotplate or grill rack then preheat to high heat. Cook the steaks on the hotplate or grill rack over direct heat until done to your liking: 3 minutes on each side for rare; 3½ minutes on each side for medium-rare; 4 minutes on each side for medium; or 5 minutes on each side for well done.