Meat Recipes: Beef Steaks with Peppercorn Sauce
Beef Steaks with Peppercorn Sauce
Recipe from: Simply Beef & Lamb
Ingredients
A classic Steak Recipe featuring either Sirloin, Rump or Rib-Eye Steak, and a creamy peppercorn sauce that takes less than 20 mins to prepare and cook - a fantatic recipe for two!
Serves 2:
2 sirloin, rib-eye, rump or centre cut steaks
Salt and freshly milled black pepper
15ml/1tbsp olive oil
For the Peppercorn Sauce:
45ml/3tbsp good, hot beef stock
15ml/1tbsp Dijon mustard
5ml/1tsp whole black peppercorns, crushed
100ml/3˝floz double cream
15ml/1tbsp freshly chopped flat-leaf parsley
Method
- Heat a large non-stick frying or griddle pan, season the steaks and brush with the oil and cook according to your preference. Transfer to a warm serving plate, loosely cover with foil and keep warm.
- To prepare the peppercorn sauce; add the stock to the same 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 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce.
- Serve with the steaks and seasonal vegetables.
