Steak au Poivre with Red Wine Butter

RED WINE BUTTER:--
4 shallots, sliced
1 cup red wine
250 g butter, softened
SIDS SALT & PEPPER to taste
SAUTÉED POTATOES:--
500 g starchy potatoes, 1 cm slices
duck fat or rice bran oil
salt to taste
fresh thyme leaves
SIDS SALT & PEPPER to taste
STEAK AU POIVRE:--
1½ tbsp New York Cut pepper (black & white)
2x 180 g scotch fillet steaks
salt to taste
rice bran oil
25 g butter

RED WINE BUTTER: Simmer shallots in red wine until they are a deep red colour with no liquid left. Cool completely.
Beat the butter in a food processor until thick then add shallots and SIDS SALT & PEPPER to taste. Blitz until smooth then roll into a cylinder in plastic wrap and refrigerate until needed.
SAUTÉED POTATOES: Boil potatoes in salted water until they are just on the verge of softening. Drain in a colander and shake dry to roughen the surface for a crisp finish. Using duck fat (or oil) in a large pan, fry the potatoes in batches then season with SIDS SALT & PEPPER.
STEAK AU POIVRE: Lightly oil the steak then season with SIDS SALT & PEPPER and press in the NY Cut pepper. Heat the oil in the pan then add butter until golden brown then add steaks. Cook on high, turning every 15 seconds, until cooked to your liking. Remove to warm plates to rest before serving topped with a slice of red wine butter and sautéed potatoes.