For the Steak
1 tbsp olive oil
170g/6oz sirlion steak
2 tsp fresh green peppercorns in brine, drained and crushed
1/2 glass white wine.
2 tbsp double cream
2tsp chopped flat parsley (optional)
For the cake
55g/2oz unsalted butter
1 small baking potato, peeled and very thinly sliced
1/2 medium parsnip, peeled and grated
Salt
Freshly ground black pepper
2) Gently melt the butter in a blini pan for 2-3 minutes
3) Season the vegetables.
4) Layer half the potatoes in the base of the blini pan.
5) Scatter the carrot and parsnip over the top of the potato.
6) Finish with a layer of potato slices.
7) Bake the vegetables for 10-12 minutes or untill cooked
through and golden.
8) Heat the oil in a small frying pan.
9) Press the peepercorns on to one side of the steak.
10) Fry the steak for two minutes on each side for medium to
rare or until cooked to personal taste. Remove the steak
from the pan and simmer for 1-2 minutes.
12) Stir in the parsley. Season.
Voila! Peppered Steak on a Root Vegetable Cake.