4 Beef Steaks (a serving each)
4 Tablespoons Pepper corns
200g Mushrooms (button, chestnut, sliced)
4 Tablespoons Brandy
300ml Red Wine (something good but not your best from the wine cellar that you've been saving for the last 5 years)
1/2 Teaspoon Dried Thyme
2 Tablespoons Redcurrant Jelly (Cranberry will also do)
450g Potatoes (grated with the largest grating holes)
A Splash of Oil
Flour
Salt and Pepper to Taste
Chives or Fresh Thyme to Garnish
Equipment
2 Frying Pans (1 large 1 small)
2 Spatulas
1 Sharp Knife
1 Chopping Board
1 Grater
Rolling Pin (or something heavy)
1 Food Bag
Pastry Brush
The Good Bit
- In the food bag crack the pepper corns with the rolling pin or your heavy item, then sprinkle this onto your steaks when all the pepper is used, push the cracked corns into the meat with your fingers. Now Brush each steak with a little oil and fry in a hot pan for 3-4 minutes on both sides until its well browned on both sides.
- Split the grated potato into four even amounts and add a tablespoon of flour to each, your going to have to fry each portion off separately. With a little oil in the other frying pan you need to pat the grated the potato down and fry on both sides until golden (3-4 mins) then repeat for the other 3 portions.
- If your steaks are looking done whilst you are doing this, take them out of the pan and place on a plate and cover to keep warm (they'll be nice and juicy like this) Add the mushrooms to the steak frying pan and fry for a minute until beginning to brown.
- The add the brandy and ignite (be careful) once the flames have gone add the red wine, redcurrant jelly and thyme and boil until the redcurrant has dissolved, season to taste.
- Place a golden potato pancake on each plate, top with a steak then spoon around the mushrooms and red wine sauce, garnish with fresh thyme or chives (ladies if you serve this to any man, he'll be yours! and men if you serve it to a lady, she'll think your a genius in the kitchen!)
