This peppered steak is infused with an unmistakably Australian flair by adding a touch of Tasmanian Native Pepperberry alongside traditional black pepper. The native pepper imparts a subtle resinous hint akin to that of juniper berries.
2 tbsp black peppercorns
1 tbsp Tasmanian Pepperberries (whole)
2 hanger steaks (about 430gm each)
80 gm butter, coarsely chopped
50 ml red wine
30 ml brandy
200 ml beef stock
1 kg floury potatoes, peeled
2 onions, thinly sliced
3 garlic cloves, finely chopped
500 ml (2 cups) pouring cream
For dauphinoise potatoes, preheat oven to 160C. Slice potatoes 3mm thick on a mandolin or with a sharp knife, and combine in a large bowl with onion and garlic. Add cream, mix gently to coat and season generously, then transfer to a lightly buttered 3-litre baking dish, cover with foil and bake until potatoes are tender (1¼-1½ hours).
Increase oven to 220C. Coarsely crush peppercorns with a mortar and pestle, spread over a tray, then press steaks into peppercorns on both sides to coat well. Alternativlely, purchase our already milled pepperberries. Heat butter in a large ovenproof frying pan over medium-high heat until foaming, add the steaks and brown well on both sides (2-3 minutes each side). Transfer pan to oven and roast until cooked to your liking (7-8 minutes for medium-rare), then set aside on a plate to rest, loosely covered with foil, while you make the sauce.
Deglaze the pan with wine and brandy over medium-high heat, add stock and simmer until reduced by three-quarters to a syrup consistency (2-3 minutes). Season to taste and serve drizzled over sliced steaks with dauphinoise potatoes.
Original recipe from Gourmet Traveller