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Seared Beef Steak with Layered Potato & Green Peppercorn Sauce

Delectable seared beef steak with layered potato and green peppercorn sauce recipe for you to wow your guests in your very own home.






The epitome of meticulous winemaking, The Black Lion is one of the most luxurious 100% Shiraz ever produced in South Africa. This bespoke Shiraz is exquisitely handcrafted born out of De Toren’s continuous quest for the exceptional by De Toren Private Cellar in Stellenbosch. We have put together the perfect pairing for this remarkable wine with a delectable seared beef steak with layered potato and green peppercorn sauce recipe for you to wow your guests in your very own home.



Preparation time 15 minutes
Cooking time 50 minutes
Serves 4





For the potato bake:

6 tsp. melted butter

4 garlic cloves, crushed

6 potatoes, peeled and thinly sliced

Seasoning to taste











Line a medium-sized baking dish with baking paper, add the crushed garlic cloves into the butter. To make this bake you are going to coat each piece of potato in butter and layer them all into the tray, seasoning as you go. When the tray is full, gently press the bake down, add the rest of the butter and bake at 180°C for 35 minutes. The top should caramelise quite a lot.



For the green peppercorn sauce:

1 tsp. olive oil

2 tsp. butter

1 onion, finely chopped

2 garlic cloves, crushed,

20g green peppercorns

¼ cup sherry

1 cup beef stock

1 cup cream

Seasoning to taste


Heat the olive oil and the butter in a saucepan, add the onions, garlic and peppercorns. Sauté for 5 minutes until translucent. Add the sherry and cook for 5 minutes. Add the beef stock and cook for 10 minutes until reduced, add the cream, allow to simmer for 5 minutes, season.







For the seared steak:

1 or 2 T-bone, depending on size for serving of 4

1 tsp. olive oil

2 tsp. butter

2 cloves garlic, thinly sliced

Seasoning to taste

To prepare the T-bone, heat the olive oil on high heat, sear the T-bone on both sides until caramel brown, add the butter, garlic and seasoning, baste the T-bone until the garlic is crispy. Finish off in the oven for 10 minutes depending on the desired rarity.

Plate the T-bone with hot potato bake and green peppercorn sauce.



We recommend serving the above-mentioned recipe with a glass of The Black Lion. It is recommended to decant our red blends at least one hour before enjoyment to allow the release of all the intended aromas and flavours. It’s also best to serve these red blends at 15 to 18 degrees Celsius for optimal enjoyment. For more information on the estate, visit







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