Prep Time: 5 mins
Cook Time: 20 mins
Serves: 2 People
Based on a 2cm thick steak
Rare: 2 ½ mins per side
Medium: 4 mins per side
Well Done: 6 mins per side
Steak with Peppercorn Sauce
Ingredients
- 2 Sirloin, rump or rib eye steaks
- Salt and pepper
- 1 tbsp olive oil
For the Peppercorn Sauce
- 3 tbsp good, hot beef stock
- 1 tbsp Dijon mustard
- 1 tsp whole black peppercorns, crushed
- 100ml double cream
- 1 tbsp freshly chopped flat-leaf parsley
Method
- Heat a large non-stick frying or griddle pan, season the steaks and brush with oil and cook according to your preference. Transfer to a warm serving plate, loosely cover with foil and leave to rest.
- To prepare the peppercorn sauce; add the stock to the steak pan and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream.
- Bring to the boil, reduce the heat and simmer for 2-3 mins until thickened. Garnish with the parsley. Stir any juices from the meat plate into the sauce.
- Serve over the steaks with some fries or wedges and seasonal veggies or a crisp salad.
