Steak with Peppercorn Sauce and home made Chips
I have been making this meal for Katie from time to time and is one of our fave’s. I can’t own up to the recipe as my own as I originally got it from the BBC food website, but can no longer find it online or even the tatty bit of paper I had, so decided to write it down somewhere I knew I could find it and share it.
The Ingredients are based one person
Ingredients
- Sirloin Steak (or steak you prefer)
- One Large Potato (or two small?)
- Rosemary
- Vegetables? (we have mange tout and baby sweetcorn)
Peppercorn Sauce
- 85ml Double Cream
- 1tsp Dijon Mustard
- 1 beef oxo cube
- Splash of white wine
- Splash of hot water
- 1tsp of crushed peppercorns
Method
Chips
- Fill the saucepan of oil to about 2/3 full and heat until hot
- Peel the potatoes and cut into chunky chips
- Put the potatoes into the hot oil and fry for about 15/20mins until golden and crispy
- Once finished, drain and serve
Peppercorn Sauce
- Add the cream to a small saucepan and heat gently.
- Crumble the oxo cube into the cream
- Add Dijon mustard, and most of the peppercorns leaving some for the steak
- Add wine and water stirring all together
- Season with a pinch of salt and pepper
- keep stirring until quite hot
Steak
- Chop one or two sprigs of rosemary
- Drizzle olive oil over the steak
- Season with salt, pepper, crushed peppercorns and chopped rosemary
- Heat Olive oil in a pan until very hot, cook the steak in for desired length of time (see below taken from how to cook a steak)
Guide to steak cooking times
The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1” thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.
Rare: 1-2 minutes per side – rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side – rest for 5 minutes
Medium: 3 minutes per side – rest for 4 minutes
Well done: 4.5 minutes per side – rest for 1 minute