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An old fashioned pepper steak with saute potatoes


  • Cook the potatoes in a pot of boiling water until almost tender. Drain well and cut in half.
  • Then heat a thin layer of oil in a heavy-bottomed pan and cook the potatoes until golden all over, tossing now and again. Drain well and sprinkle with salt.
  • At the same time, generously coat the steaks with ground pepper, sprinkle with salt and sear on both sides in a thin layer of hot oil in another pan until crusty. Remove.
  • Add the onion and garlic to the pan, with a little fresh oil if needed, and gently sauté until tender, stirring now and again.
  • Then add the brandy and briefly cook to reduce.
  • Add the stock, cream, mustard, Worcestershire and 1 heaped tbsp chopped parsley with quite a bit of ground pepper and a little salt. Stir well and cook down until the sauce is fairly thick.
  • Turn the heat down, add the steaks and gently cook to the desired degree, basting now and again.
  • Serve the steaks with plenty of the sauce spooned over the top and the potatoes on the side.
  • nb.  The chats can be peeled, if you prefer.



  • 12-16 chats (baby potatoes), scrubbed
  • vegetable oil
  • sea salt & freshly ground pepper
  • 4 x 180 gm porterhouse or fillet steaks, trimmed of all fat & sinew
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • a good slurp of brandy (optional)
  • ½ cup beef (or chicken) stock
  • a good slurp of cream
  • 1 heaped tspn Dijon mustard
  • a splash of Worcestershire sauce
  • 2-3 heaped tbsp chopped fresh parsley

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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