Come Dine With Me recipes Rainbow peppercorn steak with stuffed potatoes recipe

Linda Lusardi's menu

Date Published:

19/12/2007

Linda Lusardi sticks to tradition with a steak au poivre and stuffed potatoes. Simple and tasty, but were her Celebrity Come Dine With Me guests impressed?

1. Heat 2 tbsp of the oil in a large, non-stick frying pan and cook the steaks for 3-5 minutes on each side until done to taste. Transfer to a warmed plate, cover with foil and keep warm.

2. Return the pan to the heat and add the peppercorns, brandy, mustard and cream. Simmer for about 5 minutes until thickened, stirring regularly.

3. Add any juices that have collected under the resting steaks and stir in the lemon juice, Worcestershire sauce and parsley. Season with a little salt and cook for a few seconds more. Divide the steaks between five plates and pour over the sauce. (If you can’t find rainbow peppercorns, use 1½ - 2 tbsp crushed black peppercorns instead.)

4. For the potatoes, bake potatoes on a tray in a preheated oven at 190°C/gas mark 5 for about 1¼ hours until soft.

5. Remove from the oven and when cool enough to handle, cut the potatoes in half lengthways and scoop the flesh into a large bowl. Leave just enough potato in the skin to hold the shape. Reserve the skins.

6. Heat the oil in a large saucepan and fry the onions, mushrooms and tomatoes until soft, stirring regularly. Add the potato flesh and stir in the butter. Cook over a medium heat until the mixture is well combined, the potatoes are hot and the butter has melted.

7. Put the reserved potato skins on a lightly oiled baking tray and carefully fill with the warm potato and vegetable mixture. Sprinkle generously with grated cheese and place under a preheated medium grill until the cheese melts. (If making ahead, reheat the filled potato skins in the oven at 200°C/gas mark 6 for about 25 minutes before serving.)

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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