Recipes

Pepper steak with red wine, parmesan and chilli

Saturday, 11 October 2008

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This dish certainly satisfies the need for culinary speed. It is very tasty and requires minimum fuss for maximum mouth-watering appeal.

- black pepper
- 4 slices fillet steak (about 150g each)
- 1 tbsp butter
- 100ml red wine
- 100g parmesan, shaved
- 1-2 large red chillies, fi nely sliced
- 2 tbsp fl at-leaf parsley leaves
- green salad leaves, to serve
- Sweet potato mash
- 800g sweet potato, peeled and cut into chunks
- salt and cracked black pepper
- 2 tsp butter
- 5-6 tbsp milk
Grind black pepper coarsely over both sides of steaks. Heat butter in a large heavy-based pan until nut-brown, add steaks and cook over medium to high heat for 2-3 minutes each side or until cooked as desired. Remove from pan and rest in a warm place. Add wine to pan and stir over medium heat, scraping the residue from the base. Check seasoning and when slightly reduced pour sauce over steaks and top with parmesan, chilli and parsley. Meanwhile, cook sweet potato in lightly salted, boiling water for about 10 minutes or until tender. Drain and add cracked pepper, butter and milk and mash until smooth. Serve mash with steaks and green salad leaves.

Serves 4

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15 Minutes Flat by Lynne Mullins, Copyright Fairfax Media Publications Pty Ltd

About the Author
Lynne Mullins is a food writer who has travelled extensively to master her culinary skills. She
writes a weekly food column in The Sydney Morning Herald Good Living section, and is the
author of five cookbooks: Noodles to Pasta (a finalist in the World Food Media Awards), Relish,
Whip it Up, Produce and now 15 Minutes Flat. She is a restaurant reviewer for The Sydney
Morning Herald Good Food Guide and has contributed to several magazines including Vogue
Living and Australian Gourmet Traveller. As well as her regular column in Sunday Life magazine,
Lynne also does cooking segments on television and talks to Glenn Wheeler each Saturday on
Sydney’s Radio 2UE about food and wine.
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