A Melding off Cullinary Tastes

Just didn't want to venture forth this arvo so made do with what was in the fridge. So what do you do with Purple Congo Potatoes and Round Steak??

Found a recipe that takes round steak from casserole meat to pan fried steak, and I have to say that the flavour was great. The purple congo potatoes were not such a hit, the Darling was not impressed at all, as you can see from the pic above, the potatoes tended to fall apart easily and were quite mealy in texture. Maybe I chose the wrong way to cook and present them.
The round steak on the other hand was quite a success. Loved the flavours and the sauce.

Steak Au Poivre (Round Steak Style) - 2 Servings
2 serving size pieces of round steak, trimmed
1 teaspoon olive oil
1 Tablespoon of Mixed Peppercorns, Black, Green, Pink & White
2 teaspoons butter
1 clove garlic
1/2 cup heavy cream
1 teaspoon Dijon mustard
1/2 cup red wine
salt
1 Tablespoon fresh parsley, chopped

Place the garlic, peppercorns and butter in a small food processor and whizz until peppercorns are coarsely ground
Spread pepper butter on both sides of steak and allow to sit for a few mins.

Heat heavy pan, add steaks and cook until done to your liking, approx 4 mins, remove to plate to keep warm.
Add wine to pan to deglaze, add cream and mustard, continue cooking until reduced to a thicker sauce and test for seasoning.
Cut the steak diagonally across the grain into thin slices and pour gravy over. Sprinkle with parsley and serve immediately.

The purple congo potatoes were done as a potato bake with onion and garlic, and mozzarella slices on top.