Steak with creamy peppercorn sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 rump steaks
- butter
- 2 small shallotsfinely chopped
- 1 tsp whole black peppercornscrushed with a pestle and mortar
- 1 tbsp sherry vinegar
- 100ml beef stock
- 100ml double cream
- 2 handfuls oven french friescooked to serve
- watercressto serve
Nutrition:
- kcal522
- fat42.1g
- saturates23.1g
- carbs3.6g
- sugars2.5g
- fibre1.1g
- protein31.6g
- salt0.4g
Method
step 1
Season the steaks well on both sides. Heat a heavy frying pan to medium/high heat and add a knob of butter. When the butter is foaming, sear the steaks for 2 minutes on each side for medium then lift out and keep warm under foil while you finish the sauce.
step 2
Add the shallots to the steak pan with another knob of butter and cook for 2 minutes until soft.
step 3
Add the crushed peppercorns and vinegar. Turn the heat up and boil until the liquid evaporates.
step 4
Add the stock and boil until reduced by half. Add the cream and simmer for 3-4 minutes, stirring. Season with salt if it needs it.
step 5
Put the steaks on warm plates, spoon over the peppercorn sauce and serve with chips and watercress.
