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Peppered beef skewers with Pommes Sautees


  • Cook the potatoes in lightly salted boiling water until almost tender. Then drain well and cut in half.
  • To make the sauce, heat a little oil in a large heavy-bottomed pan and briefly saute ¼ chopped onion with the garlic. Add the brandy, lightly stir and cook to reduce. Then add 1 cup stock with the cream, mustard and ground peppercorns. Mix well and cook until thickened to a sauce consistency. When almost ready, add ¼-½ cup stock and the parsley. Mix well, briefly cook and taste for seasoning.
  • At the same time, heat a little oil in another pan and saute the potatoes until crispy, stirring now and again. Then drain on kitchen paper towels.
  • Cut the remaining onion and capsicum to a similar size as the beef and skewer with the beef. Then spray with oil, generously sprinkle with ground peppercorns and cook on a lightly oiled, preheated ridged grill (or BBQ) to the desired degree.
  • Place the skewers on individual plates, spoon the sauce over the top and serve with the potatoes alongside.


  • 6 chats (baby potatoes), peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 1¼ medium onions
  • 1 garlic clove, crushed
  • 2 tbsp brandy
  • 1½ cups beef stock
  • ½ cup thickened cream
  • 1 heaped tbsp Dijon mustard
  • ground mixed peppercorns
  • 1 heaped tbsp chopped fresh parsley
  • 1 red capsicum, seeded & cored
  • olive oil spray
  • 600 gm piece of beef (porterhouse, rump or fillet), well trimmed & cubed
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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