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Steak And Peppercorn Sauce
Steak And Peppercorn Sauce
Bucket List | P.140
Serves 2
Ingredients
For the potatoes
500 g Maris Piper potatoes
100 ml vegetable oil
1 clove garlic
1 tbsp unsalted butter
1 sprig rosemary
For the steak
2 sirloin steaks 250g each
1 tbsp vegetable oil
2 tbsp unsalted butter
2 cloves garlic
For the sauce
3 tsp peppercorns
100 ml brandy
150 ml beef stock
150 ml double cream
Method
Peel the potatoes, square off the edges slightly and dice into 1x1cm cubes. Put a frying pan over a high heat and add the oil and the garlic clove. Fry for a minute before adding the potatoes. Leave them to brown, checking after a few minutes, then turn and repeat until they are golden brown on all sides. Drain the potatoes and transfer to a mixing bowl. Throw in the butter and rosemary and toss everything until the butter melts.
Wipe out the frying pan and return it a high heat. Rub the steak with oil and season generously with salt and pepper. When the pan begins to smoke add the steaks. For medium- rare, cook for 2-3 minutes on one side, until very well caramelised, then turn and add the butter and garlic. Cook for another 2-3, basting the top of the steak with the butter. Timings may vary depending on the thickness of the steak.
Remove the steaks from the pan, place them onto a warm plate and cover with foil to rest for 5 minutes. Keep the steak pan over a high heat and pour in the brandy and the peppercorns. Flambé if you want to or bubble for a few minutes until reduced by half. Add the stock and reduce again for a minute. Pour in the cream and cook until it bubbles and thickens slightly.
Serve the steaks with the potatoes and plenty of sauce.
Steak And Peppercorn Sauce
Steak And Peppercorn Sauce
Bucket List | P.140
Serves 2
Ingredients
For the potatoes
500 g Maris Piper potatoes
100 ml vegetable oil
1 clove garlic
1 tbsp unsalted butter
1 sprig rosemary
For the steak
2 sirloin steaks 250g each
1 tbsp vegetable oil
2 tbsp unsalted butter
2 cloves garlic
For the sauce
3 tsp peppercorns
100 ml brandy
150 ml beef stock
150 ml double cream
Method
Peel the potatoes, square off the edges slightly and dice into 1x1cm cubes. Put a frying pan over a high heat and add the oil and the garlic clove. Fry for a minute before adding the potatoes. Leave them to brown, checking after a few minutes, then turn and repeat until they are golden brown on all sides. Drain the potatoes and transfer to a mixing bowl. Throw in the butter and rosemary and toss everything until the butter melts.
Wipe out the frying pan and return it a high heat. Rub the steak with oil and season generously with salt and pepper. When the pan begins to smoke add the steaks. For medium- rare, cook for 2-3 minutes on one side, until very well caramelised, then turn and add the butter and garlic. Cook for another 2-3, basting the top of the steak with the butter. Timings may vary depending on the thickness of the steak.
Remove the steaks from the pan, place them onto a warm plate and cover with foil to rest for 5 minutes. Keep the steak pan over a high heat and pour in the brandy and the peppercorns. Flambé if you want to or bubble for a few minutes until reduced by half. Add the stock and reduce again for a minute. Pour in the cream and cook until it bubbles and thickens slightly.
Serve the steaks with the potatoes and plenty of sauce.
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