Beef Espetada with Creamy Green Peppercorn Sauce & Herbed Potato Wedges

A satisfying combination of flavours for any day treat

Preparation Time

30 minutes

Cooking Time

60 minutes

Servings

4

Ingredients

  • 4 Large Potatoes
  • 125ml Canola Oil
  • 15ml Fresh Chives (chopped)
  • 15ml Parsley (chopped)
  • 15ml Thyme (chopped)
  • 15ml Lemon Juice
  • 15ml Olive Oil
  • 1 Onion (diced)
  • 5ml Garlic (crushed)
  • 2.5ml Salt

Method

Potato wedges: Place the potatoes in a medium pot & cover with boiling water. Boil the potatoes for ±12 minutes, pass a knife through to check for doneness. Drain the parboiled potatoes and set aside to cool for 15 minutes. Preheat the oven to 200°C.

In a mixing bowl combine canola oil, chives, thyme and lemon juice. Slice the parboiled potatoes into wedges and toss together with the herb mix.

Transfer to a roasting pan and spread out in a single layer. Roast the potatoes for ±40 minutes until crispy and golden brown. Remove from the oven and season with salt and pepper to taste.

Green Peppercorn Sauce: Heat olive oil in a small saucepan over medium heat. Add the chopped onions, crushed garlic and salt. Sauté for ±3 minutes until the onions are tender and slightly translucent.

Add drained green peppercorns and butter, continue to cook for another 3 minutes.

Reduce the heat and stir in the flour, cook for 1 minutes. Remove from the heat and gradually stir half of the milk in. Return to the heat and bring to simmer whilst stirring. Add the rest of the milk and cream. Continuously stir and cook over medium heat until the mixture starts to thicken, this process will take ±8 minutes. Once the sauce has thicken; remove from the heat and mix the grated cheddar cheese through to melt.

Beef Espetada: On the braai it is best to place the grid ±15 cm above the coals. Sear the beef espetada over hot coals to preferred doneness (7-9 minutes for rare and 10-12 minutes for medium). Remove from the braai and season with salt and pepper to taste. Rest the meat for 5 minutes before serving.

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