1 parsnip 150ml double cream 150ml red wine olive oil, salt, milled pepper and crushed black peppercorns 1 lemon pickled green peppercorns in brine 2 shallots chicken stock 1 pkt unsalted butter 150ml white wine 2 Cox's apples 1 each red, yellow, green peppers 4 fillet steaks 1tsp Dijon mustard
Add white wine, roughly sliced shallots, juice from the green peppercorns and chicken stock to a saucepan, bring to the boil and reduce to a syrupy residue. Add double cream, return to boil until sauce thickens. Fine sieve, season and add pickled green peppercorns. Oil and grill peppers, skin then dice into diamonds. Slice parsnip into strips and deep fry. Peel, core and quarter apples, dredge with icing sugar and grill glaze. Season steaks in crushed black peppercorns and cook meat to preference. Pour red wine into sauce and bring to boil. Remove from heat, add teaspoon of butter, salt. To serve: Place steaks onto plate or serving dish; pour cream sauce around and dark sauce on top of each steak so it runs down sides and onto cream sauce. Sprinkle pepper diamonds around while garnishing the steak tops with crisp parsnip strips. Recipe supplied by: Richard Blade, executive chef, Simpson's