Steak with Creamy Pepper Sauce
Rate this recipe

Must Login

Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
593
Fat
23.2g
Saturated Fat
10.8g
Carbs
24.3g
Sugars
2.2g
Protein
47.7g
Fibre
3.6g
Sodium
0.58g
Ingredients
600 g potatoes, peeled and sliced into thick chips
2.5 tbsp olive oil
4 x 170g sirloin steaks
Salt and coarse black pepper
3 tbsp red wine vinegar
400 ml beef stock
100 ml cream
Method
  1. Place the potatoes in a saucepan of water and bring to the boil. Cook for five minutes, then drain and allow to dry.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and pour two tablespoons of the oil onto a baking tray. Place the tray in the oven to heat.
  3. When the oil is hot, add the potatoes and carefully toss. Cook for 30 minutes until crisp on the outside and tender inside.
  4. Heat the remaining oil in a frying pan over a medium-high heat and season the steaks with salt and lots of black pepper. Cook for five minutes, flipping once. Remove the steaks from the heat and leave to rest.
  5. Pour in the vinegar and bring to a simmer. Add the stock and boil for 7-10 minutes until the mixture reduces by half.
  6. Stir in the cream and season with more black pepper. Serve hot with the steaks and chips.