Steak with creamy peppercorn sauce
- Preparation and cooking time
- Total time
- Serves 2
- 2 rump steaks
- 2 small shallots, finely chopped
- 1 tsp whole black peppercorns, crushed with a pestle and mortar
- 1 tbsp sherry vinegar
- 100ml beef stock
- 100ml double cream
- 2 handfuls oven french fries, cooked to serve
- watercress, to serve
- 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.