Steak with Peppercorn Sauce

• Fine salt, to taste
• 1 tbspolive oil
• 2sirloin steaks, 200 g each, to slice and share between four
• 150 mlbeef stock
• 2 tbspgreen peppercorns in brine, drained and lightly crushed
• 1shallot, finely chopped
• 100 mldouble cream
• 25 gbutter
• 50 mlbrandy, optional (optional)
• 1 tspDijon mustard (optional) (optional)
• 600 gbaby potatoes, halved if large
• 1lemon, cut into wedges (optional) (optional)
• 100 gwatercress (optional)
• Black pepper, to taste

Method

1. 1Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 15–20 minutes until tender, then drain and keep warm. Meanwhile pat the steaks dry, season with salt and pepper and rub with the olive oil. Heat a heavy frying pan over medium-high heat until hot.
2. 2Lay the steaks down away from you and cook for 3–4 minutes on each side for medium-rare, turning once and searing the edges with tongs. You're after a dark, well-developed crust and a warm pink centre. Transfer to a warm plate and rest for 5–7 minutes so the juices redistribute.
3. 3Meanwhile, drop the butter into the same pan over a medium heat. Add the shallot and sweat until soft and translucent but not coloured, about 3 minutes, scraping up any caramelised bits left from the steak.
4. 4If using brandy, lift the pan off the heat before adding it. Return to medium heat and simmer until reduced by about half. Add the stock and crushed green peppercorns and simmer for 3–4 minutes until slightly reduced.
5. 5Stir in the cream and the Dijon if using, and simmer gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust the seasoning; it should be glossy, peppery and savoury.
6. 6Slice the rested steaks across the grain and divide between four plates with the hot potatoes. Spoon over the peppercorn sauce and add the optional watercress and lemon wedges if using.

Per serving

kcal

472

protein

29g

fibre

3.4g

carbs

28.4g

fat

26.6g