Homespun Steak & Sides

Homespun Steak & Sides
Cook Time
20 min
3 servings

Comfort food from the home! A medly of steak, homestyle potato chips, sauteed baby spinach and a fresh tomato garnish.

The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.



Homespun Steak

3 6-7
oz. beef tenderloin steaks, flattened to 1 inch thick
Tbsp cracked or coarsely ground black peppercorns
Tbsp vegetable oil
cup shallots, chopped
Tbsp high quality beef based paste
oz brandy
Tbsp Madagascar green peppercorns, in brine
Tbsp dried pink peppercorn
cup heavyce cream
sea salt to taste

Home Style Potato Chips

medium russet potatoes, cleaned but not peeled
oil for deep fryer
sea salt to taste

Sauteed Baby Spinach

container pre-cleaned fresh baby spinach
Tbsp unsalted butter
small sweet white onion, chopped
red bell pepper, seeds removed and diced
tsp curhsed chilies
juice from half a lemon
salt, to taste
pepper, to taste

Fresh Tomato Garnish

medium-sized vine ripened tomatoes
Tbsp olive oil
sea salt to taste
ground pepper to taste


Step 1

Bring the beef to room temperature.

Step 2

Drizzle the beef lightly with half the oil, season with a bit of salt and press 1 tablespoons cracked pepper into each side of the steaks, pushing it into the meat to make it stick.

Step 3

Sear the steaks on both sides in remaining oil on high heat in a frying pan. Ensure that there is a nice crust on each side.

Step 4

Remove the steaks from the pan and allow them to rest on a plate.

Step 5

Discard the excess oil from the pan. Reduce the heat to medium and add the shallots.

Step 6

Roughly chop and crush the green peppercorns, then add to the pan along with about 1 tablespoon of the brine and dried pink peppercorns.

Step 7

De-glaze the pan gently with the brandy.

Step 8

Once the brandy has reduced by half, add the beef base and cream.

Step 9

Bring to a simmer and allow the sauce to reduce and thicken a bit and then return the steaks to the pan in the sauce, turning them to coat.

Step 10

Allow the sauce to reduce and the steaks to continue cooking about 5 minutes, until the meat is med-rare and the sauce is glossy and thickened.

Step 11

Remove the steaks to rest and correct the seasoning to taste with sea salt and freshly ground black pepper.

Step 12

Plate the steak leaning against a layer of hot home-style potato chips and drizzle about 3 tablespoons of sauce over the beef. Garnish with one piece of tomato.

Step 13

Heat oil to 375 degrees Fahrenheit in a pot suitable for deep frying.

Step 14

Wash the potatoes and remove any blemishes. Do not peel.

Step 15

Slice them on the bias very thinly, to about 1/8 of an inch.

Step 16

Rinse the slices thoroughly in cold water and then drain completely and pat dry.

Step 17

Cook the chips in the deep fryer in small batches, until cooked in the centre, crispy around the edges and golden brown. About 5 minutes.

Step 18

Drain the chips on paper towels and season to taste with sea salt.

Step 19

Melt the butter in a saute pan, add the chilies, onion and bell pepper.

Step 20

Cook on medium until it’s all translucent.

Step 21

Add the spinach and cook until it is just wilted.

Step 22

Squeeze half a lemon into the pan and season to taste with salt and pepper.

Step 23

Core the tomatoes and slice in half.

Step 24

Place cut-side down in a hot no-stick pan with the olive oil.

Step 25

When there’s a good sear, turn the tomatoes and continue cooking until slightly soft and warmed through.

Step 26

Season with sea salt and ground pepper and a drop of extra virgin olive oil.

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