Make a big bowl of leek mash to serve it as the steaks come off the barbecue. Steamed green beans also make an easy accompaniment.
Preparation: 10 minutes
Cooking: 20 - 25 minutes
Total: 35 minutes
2 tablespoons mixed or black peppercorns, coarsely crushed
4 fillet steaks, 2.5 cm thick, about 150g each, trimmed of fat
1 teaspoon extra virgin olive oil
chopped fresh parsley or snipped fresh chives, to garnish
Leek and mustard mash:
1 kg mashing potatoes, peeled and cut into chunks
2 teaspoons extra virgin olive oil
200 g young leeks, finely shredded
½ cup (125 ml) hot milk
1 tablespoon wholegrain mustard
1½ - 2 tablespoons butter
sea salt and freshly ground black pepper
First cook the potatoes for the mash. Place the potatoes in a saucepan on the side burner of your barbecue and pour over boiling water to cover by 5 cm. Bring back to the boil, reduce the heat and cook for 15 - 20 minutes or until the potatoes are very tender.
Spread out the crushed peppercorns on a plate and press the steaks into them until they are coated with peppercorns on all sides. Set aside.
Heat the oil for the mash in a non-stick frying pan over medium heat. Add the leeks and cook, stirring constantly, for 3 - 5 minutes or until tender. Transfer to a plate lined with a double thickness of paper towels to drain.
When the potatoes are tender, drain them and return them to the pan. Pour in the hot milk and mash the potatoes until smooth. Add the leeks, mustard and butter, and season with salt and pepper to taste. Beat well to mix, then cover and keep warm.
Lightly oil a barbecue hotplate or grill then preheat to high heat. Cook the steaks until done to your liking: 3 minutes on each side for rare; 3½ minutes on each side for medium - rare; 4 minutes on each side for medium; or 5 minutes on each side for well-done.