INGREDIENTS: 800g frozen shoestring fries 600g piece beef rump steaks, cut into 4 pieces 2 teaspoons olive oil 2 eschalots, finely chopped 1/2 x 55g can green peppercorns in brine, drained 1/4 cup brandy (optional) 1/2 cup Massel beef stock 1/2 cup thickened cream Salad leaves, to serve INSTRUCTIONS: Preheat oven to 230°C/210°C fan-forced. Cook fries following packet directions. Meanwhile, season steak with salt and pepper. Drizzle with half the oil. Rub to coat. Heat a large frying pan over high heat. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Heat remaining oil in pan over medium heat. Cook eschalot for 3 minutes or until softened. Add peppercorns and brandy, if using. Bring to the boil. Add stock. Bring to the boil. Boil for 2 minutes or until reduced by half. Add cream. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until thickened. (Source: Australia's Super Food Ideas February 2010)
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