Kentish steak served with creamed King Edward potatoes, bacon wrapped asparagus and a rich peppercorn sauce.

Katie Venner

Katie Venner from Invicta Grammar School in Maidstone 2018 entrant

I was inspired by my nan’s homemade cheesy potato bake and the combination of bacon and asparagus. I thought the two flavours complimented each other well. I used locally butchered steak and streaky bacon and locally grown potatoes and asparagus.


Kentish steak and peppercorn sauce :
1. Begin by placing the peppercorns wrapped in cling film and cover with a tea towel. Using a rolling pin, crush the peppercorns. For 2 people depending on taste a level tablespoon would be maximum.
2. Lightly brush both sides of the steaks with vegetable oil. A good tip is to bring the steaks to room temperature before cooking to ensure even cooking.
3. Heat a fry pan to your highest setting. Gently place the steaks in the pan and cook for a couple of minutes on each side or to your preference.
4. Turn the heat down and remove the steaks to rest whilst making the sauce.
5. When the pan has reduced to a medium heat add the brandy and demi-glaze or beef stock. Stir well with a wooden spoon, scraping up all the meat juices.
6. Add the mushrooms and peppercorns. Stir well for a minute. The idea is to hear the peppercorns starting to crackle.
7. Pour in the cream. It may look like the sauce will split but as long as you keep stirring well it will all come together. The ideal consistency for the sauce is not too thin but thick enough to coat the back of a spoon. When sauce begins to bubble up and foam it is ready to add the butter.
Creamed garlic potatoes :
1) Heat oven to 190C/170C fan/gas 5.
2) Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
3) Slice 1 large potato very finely, about 3-4mm.
4) Place in a wide shallow ovenproof dish so that they are about 5cm in depth.
5) Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
6) Scatter over 30g grated mozzarella cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Bacon wrapped asparagus :

1) Preheat the oven to 200 C / Gas 6.
2) Toss the asparagus in the olive oil so that all spears are well coated. Divide the asparagus into four equal bunches. Wrap each bunch in a bacon rasher, securing with a wooden skewer if necessary.
3) Place on a roasting tray and season with salt and pepper.
4) Roast for 10 to 15 minutes in the preheated oven, or until the bacon is crisp and the asparagus is tender.


• 210ml milk
• 2 garlic cloves
• 1 large potato
• 25g cheddar cheese
• 5 black peppercorns
• 100ml beef stock
• 8 asparagus spears
• 2 streaky bacon slices
• 2 small rump steaks
• 390ml double cream