Pepper steak
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Serve this succulent, flavour-filled steak with the creamy sauce and a selection of your favourite vegetables
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Cooking time: 20 mins
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Serves: 2
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Watching your weight? Use a cream substitute, such as Elmlea, instead of double cream.
- 2tbsp black peppercorns
- 2 x 200g (7oz) rump, sirloin or rib-eye steaks
- 1tbsp olive oil
- 150ml (5floz) beef stock
- 100ml (3½ floz) double cream
- 1tsp Dijon mustard
- Selection of vegetables, to serve
Method
- Crush the peppercorns with a rolling pin. Brush the steaks with the olive oil, then press the cracked peppercorns on to both sides of the steaks.
- Heat a frying pan until very hot. Put the steaks in the pan and cook for 1 min or until the juices come to the surface of the uncooked side. Turn the steak over and sear the other side for 1 min, then reduce the heat to medium and cook for a further 3 mins (turning once) for rare, 6 mins for medium or 10 mins for well done. Remove from the pan, set aside and keep warm.
- Pour the stock into the pan and boil until reduced by half. Add the cream and allow to bubble up and thicken, then stir in the mustard. Serve with the creamy sauce and a selection of your favourite vegetables.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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