Steak with creamy peppercorn sauce

Name: Steak with creamy peppercorn sauce
Total time: 25 min
Yield: serves 2
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

25 minutes
serves 2
Easy

The peppercorn adds a touch of indulgence to this quick and simple dish. It's a great idea for a speedy mid-week meal. Plus, you'll be surprised how easy it is to make your own peppercorn sauce

November 11, 2016 at 1:22 pm

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

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.