Steak with peppercorn sauce
- 1 level tbsp black peppercorns
- 1 tsp sunflower oil
- 2 x 227g packs Butcher's Selection Ribeye Steaks
- 25g unsalted butter
- 1 small shallot, finely chopped
- 125ml beef stock, made with 1/3 stock cube
- 2 level tsp Asda Coarse Grain Mustard
- 4 tbsp double cream
- Mixed salad to serve
Crush the peppercorns, then rub the oil into both sides of the steaks.
Heat a non-stick frying pan until just hot and add the steaks. Cook them over a medium heat for 4 1/2 minutes on each side for medium rare, or until cooked the way you like.
Remove the steaks from the pan and set aside in a warm place to rest.
Meanwhile, make the peppercorn sauce. Reduce the frying pan heat to low and add the butter and chopped shallot. Cook until soft and just starting to turn golden.
Add the crushed peppercorns, stock and mustard and heat to a simmer, stirring occasionally. Simmer for 4-5 minutes.
Add the cream and heat through, making sure the sauce doesn't boil. Pour the sauce over the steaks and serve with salad and chunky chips.
Cooked just how you like it:
Do you prefer your steak extra rare or really well done? The cooking time will depend on the thickness of the steak. To test if it's done, use a skewer or the blade of a small knife inserted in the thickest part to check the colour of the juices. If it's too bloody and you want it well done, it clearly needs to cook for longer! As a rough guide ...
Rare: 4 minutes each side;
Medium rare: 4 1/2 minutes each side;
Medium: 5 minutes each side;
Well done: 7 minutes each side.