Steak Au Poivre with Potato

Ingredients:
2 to 4 tenderloin or eye of round steaks (140 g per person)
1 to 2 tablespoons (15 to 30 mL) green peppercorns in brine, rinsed and drained
About 1⁄4 cup (60 mL) red wine or strong black tea
Salt 1⁄2 cup (125 mL) beef stock 1⁄2 cup (125 mL) crème fraîche


Method:
1. Bring the meat to room temperature before cooking, about 20 minutes. Soak the peppercorns in the wine in a bowl. Heat a large frying pan to high, and season the meat with salt. When the pan is very hot, fry the steaks on both sides to your liking.

2. Let the meat rest on a board while you make the sauce. Drain the peppercorns. Deglaze the pan with the stock, and boil it down to a generous tablespoon, about 2 minutes. Lower the heat, and add the peppercorns and cream to heat through. Put the meat back in the pan, turning once to coat. Serve.


Potato Gratin Ingredients:
3 pounds (1.3 kg) potatoes, such as Yukon Gold
2 cups (500 mL) heavy cream Salt and pepper
A handful or two of chopped fresh thyme and rosemary
Melted butter, for brushing


Method:
1. Heat the oven to 200°C. Cut two sheets of parchment paper to fit an 8-inch (20 cm) baking pan.

2. Line the bottom of the pan with one parchment sheet, and brush the parchment and the sides with butter.

3. Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Let sit 10 minutes.

4. Pull the potatoes from the cream, and arrange them in overlapping layers on the baking pan, seasoning each layer with salt and pepper, and scattering over the herbs as you go.

5. Brush the other sheet of parchment with butter, and place it butter side down on the potatoes. Set a heavy dish on top to weigh down the potatoes.

6. Bake until tender, 1 to 11⁄2 hours. You can scoop out the potato, or, if you want to cut it into squares or wedges, let it cool a bit first so it holds together.