Steak with peppercorn sauce & crispy potatoes
- 3 large potatoes, peeled and cut into chunks
- 1 tbsp sunflower oil
- 1 ½ level tbsp black peppercorns
- 4 Butcher's Selection Ribeye Steaks (227g each)
- 1 tsp sunflower oil
- 1 shallot, finely chopped
- 15g unsalted butter
- 150ml beef stock, made with 1/3 stock cube
- 2 level tsp Chosen by you Coarse Grain French Mustard
- 75ml double cream
- Salad, to serve
Pre-heat the oven to 220C/200C Fan/Gas 6. Toss the potatoes in the oil and then spread them over a baking tray. Cook in the oven for 30-35 minutes or until golden and cooked through.
Meanwhile, crush the peppercorns with a pestle and mortar, or put them in a small bowl and crush with the end of a rolling pin. They should be crushed but not ground to a powder.
Rub the oil into the steaks on both sides. Heat a large, non-stick frying pan until just hot, then add the steaks. Cook for 3-4 minutes on each side over a medium heat; you may need to cook them in two batches. Set the steaks aside in a warm place to rest, leaving any juices in the pan.
Reduce the heat to low. Add the shallot and butter and cook until the shallot is soft and just starting to turn golden. Add the peppercorns, stock and mustard, and heat until simmering. Continue to simmer, uncovered, for 4-5 minutes, stirring with a wooden spoon to loosen any bits of meat that may be stuck to the pan.
Add the cream and heat through, but don't boil. Serve the steak with the sauce, chips and salad.