Ingredients
- rump steaks 2
- butter
- shallots 2 small, finely chopped
- whole black peppercorns 1 tsp, crushed with a pestle and mortar
- sherry vinegar 1 tbsp
- beef stock 100ml
- double cream 100ml
- oven french fries 2 handfuls, cooked to serve
- watercress to serve
Method
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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.
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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.
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Step 5
Put the steaks on warm plates, spoon over the peppercorn sauce and serve with chips and watercress.
Nutritional Information
- Kcals 522
- Fat 42.1g
- Saturates 23.1g
- Carbs 3.6g
- Sugars 2.5g
- Fibre 1.1g
- Protein 31.6g
- Salt 0.4g
