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How to make Steak with green peppercorn sauce

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 800g frozen shoestring fries
  • 600g piece beef rump steaks, cut into 4 pieces
  • 2 teaspoons olive oil
  • 2 eschalots, finely chopped
  • 1/2 x 55g can green peppercorns in brine, drained
  • 1/4 cup brandy (optional)
  • 1/2 cup Massel beef stock
  • 1/2 cup thickened cream
  • Salad leaves, to serve

Method

  • Step 1 Preheat oven to 230°C/210°C fan-forced. Cook fries following packet directions.
  • Step 2 Meanwhile, season steak with salt and pepper. Drizzle with half the oil. Rub to coat. Heat a large frying pan over high heat. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  • Step 3 Heat remaining oil in pan over medium heat. Cook eschalot for 3 minutes or until softened. Add peppercorns and brandy, if using. Bring to the boil. Add stock. Bring to the boil. Boil for 2 minutes or until reduced by half. Add cream. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until thickened.
  • Step 4 Serve steak with peppercorn sauce, salad leaves and fries.