Recipe

Steak Strips with Peppercorn Sauce

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Steak Strips with Peppercorn Sauce

Tender sirloin steak strip, 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 2

  • 2 x 200g x sirloin steaks
  • 2 tbsp x red wine vinegar
  • 2 tsp x beef stock granules - dissolve in boiling water
  • 200ml x boiling water (for beef stock)
  • 2 tbsp x double cream
  • 1 clove x garlic - crush, peel and chop finely
  • 2 x potatoes - peel, dice into small pieces (15mm)
  • 1 branch x fresh rosemary - strip off leaves and chop
  • 150g x green beans
  • butter, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x 200g x sirloin steaks
  • 4 tbsp x red wine vinegar
  • 4 tsp x beef stock granules - dissolve in boiling water
  • 400ml x boiling water (for beef stock)
  • 4 tbsp x double cream
  • 2 cloves x garlic - crush, peel and chop finely
  • 4 x potatoes - peel, dice into small pieces (15mm)
  • 2 branches x fresh rosemary - strip off leaves and chop
  • 300g x green beans
  • butter, olive oil, salt & pepper (from your pantry)

Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the potatoes 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 2

Put another dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil. Place steaks 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 steaks 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 3

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 4

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 5

Using a very sharp knife, slice the steaks 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 6

To serve, divide the steak strips, potatoes and beans between the plates, top the steak with peppercorn sauce.