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Steak And Peppercorn Sauce
Steak And Peppercorn Sauce
Steak And Peppercorn Sauce
500 g Maris Piper potatoes
100 ml vegetable oil
1 clove garlic
1 tbsp unsalted butter
1 sprig rosemary
2 sirloin steaks 250g each
1 tbsp vegetable oil
2 tbsp unsalted butter
2 cloves garlic
3 tsp peppercorns
100 ml brandy
150 ml beef stock
150 ml double cream
  1. 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.
  2. 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.
  3. 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.
  4. Serve the steaks with the potatoes and plenty of sauce.
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