12 Dec 2012

PREP 15mins
COOK 10mins


1 bunch watercress
100g unsalted butter, softened
2 tbsp soft green peppercorns in brine, drained
1kg floury potatoes, such as sebago
rice bran oil, to deep-fry
4 x 200g aged grass-fed scotch fillet steaks
1 tbsp olive oil


  Pick half of watercress into small bundles and wash gently. Place stalks in a small bowl of iced water and set aside. Trim large stalks from remaining watercress.

2 Bring a medium saucepan half-filled with water to boil and add a large pinch of salt. Drop in trimmed watercress and blanch for 1 min, to set colour. Drain and place in a bowl of iced water to cool. Drain again, squeeze dry and place on paper towel.

3  Place butter, green peppercorns, blanched watercress and a pinch of salt in a food processor and process until well combined. Transfer to a small bowl and set aside.

Peel potatoes, if you like, and cut into fat chips. Place in a large saucepan, cover with water and add a good pinch of salt. Bring to boil on high heat and par-cook for 2-3 mins. Drain, spread out on a tray and place in fridge for 3 hrs or overnight, to dry out completely.

5 Heat rice bran oil in a deep-fryer to 180C, or add enough oil to a wok to reach a depth of 7cm, and heat on medium until a cube of bread sizzles on contact. Cook potato in batches for 3-4 mins, until crisp and golden. Drain on paper towel and season with salt..

Meanwhile, clean and lightly oil a chargrill or barbecue and heat on high. Season steaks, drizzle both sides with a little olive oil and smear lightly all over. Cook for 1 min, lift and turn at a 45 degree angle, and cook for another 1 min, until browned. Turn and repeat on other side. Remove from heat and set aside to rest for 2 mins. Top each steak with a dollop of watercress and peppercorn butter, and serve with chips and reserved watercress.


Gary’s secrets 
 •   Look for French green peppercorns that come in small cans. They’re soft and, though peppery, have a pleasant sweetness. If they’re a little hard, pound them lightly until soft..

 •  Put the par-cooked potato in the fridge for several hours or even the night before to dry out, to get that nice starchy crust that makes a great chip.



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Last modified on Tuesday, 11 December 2012 04:22
Gary Mehigan

Hi my Fellow Food Obsessed,
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