Ingredients (serves 1):
Peppercorn sauce:
- 2 tablespoon of mixed peppercorns – crushed
- 20g of butter
- 2 shallots – finely chopped
- 40ml of brandy
- 50ml of double cream
- Salt to taste
Other ingredients:
- 1 x ribeye steak
- Handful of salad
- Balsamic vinegar
- New potatoes
- Knob of butter
- Mixed dried herbs
Bring a pan of water to the boil and add the potatoes. Cook until done to your liking and then add in the knob of butter along with the mixed herbs and give the pan a shake until the potatoes are nicely covered in the butter and herbs.
Whilst the poatoes are cooking, season your steak and pan fry it to your liking (Get the pan nice and hot and rub some oil onto the steak before frying it for a couple of minutes per side). Remove the steak from the pan, wrap in tin foil and keep warm in the oven while you make the peppercorn sauce. You can make the sauce in a separate pan whilst you are cooking the steak and potatoes if you prefer.
To make the peppercorn sauce, start by sauteing the shallots in the butter over a medium heat for about 3 minutes. Add the brandy and saute for a further 3 minutes, stirring throughout. Just before serving, add the cream and peppercorns and simmer for a couple of minutes. Don’t allow the sauce to boil at any point. Once you’re happy with the sauce, season it with salt to your taste.
Serve up the buttery potatoes, steak and salad (dressed with the balsamic vinegar) and pour the peppercorn sauce over the steak. Enjoy with a nice glass of red! 🙂
You can serve the peppercorn sauce with veggie burgers or other meats also.
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