Solo: Steak Strips with Peppercorn Sauce

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Solo: Steak Strips with Peppercorn Sauce

Seared sirloin steak, cut into tender strips and covered in a tasty peppercorn sauce made with red wine vinegar and double cream. Served with crunchy green beans and golden potatoes pan-fried in garlic and rosemary.

Ingredients to serve 1

  • 1 x sirloin steak
  • 1 tbsp x red wine vinegar
  • 1 tsp x beef stock granules – dissolve in boiling water
  • 100ml x boiling water (for beef stock)
  • 1 tbsp x cream
  • ½ clove x garlic - crush, peel and chop finely
  • 1 x potato - peel and dice into small pieces (15mm)
  • 3g x fresh rosemary - strip off leaves and chop
  • 75g x green beans
  • black peppercorns - grind coarsely (from your pantry)
  • tin foil (from your pantry)
  • butter (from your pantry)
  • olive oil, salt & pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the potato and boil for 10 minutes until soft. Drain. Add a few glugs of olive oil to a pan on medium heat. Sauté rosemary and half the garlic for a minute then add the potato. Season well with salt and pepper and pan fry until golden brown.

Step 3

Put another dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with salt, pepper and olive oil. Place the steak in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn the steak once using tongs (or spoons). When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Step 4

Turn the heat down to medium and tip the vinegar into the pan and let it bubble for a few seconds, then pour in the beef stock. Simmer for a few minutes until reduced by half and a little syrupy. Now add the cream and lots of coarsely ground black pepper (to taste). Cook for a few more minutes on medium to low heat until thick and creamy.

Step 5

Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain and add a few pats of butter and half the garlic and allow to stand in the warm pot for a few minutes until the butter is melted.

Step 6

Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 7

To serve, place the steak strips, potato and beans on the plate, top the steak with peppercorn sauce.