Recipe

Steak Strips with Peppercorn Sauce

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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.

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serves 2

2 x 200g
2 tbsp
2 tsp
200ml
2 tbsp
1 clove
2
1 branch
150g

serves 4

4 x 200g
4 tbsp
4 tsp
400ml
4 tbsp
2 cloves
4
2 branches
300g

ingredients

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

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.