It’s important to take your steaks out of the fridge an hour or so before you want to cook them. This will speed up and even out the cooking.
Cooking these at a very high heat will create some smoke, so be sure to open a window and use the extraction fan to prevent setting off the smoke alarm!
Our recipe for peppercorn sauce is finished with neat brandy which lifts the sauce and gives it an incredible flavour.
For the steak and peppercorn sauce
6 beef steaks, about 250g each
300g double cream
2 tbsp brined green peppercorn, drained and washed
500g Beef stock
1 Large brown onion, peeled and finely sliced
2 cloves of garlic, peeled and crushed
200g Red wine
15g sherry vinegar
2 sprigs of thyme
1 sprig of rosemary
- In a medium sized pan on a medium heat, roast the onions in the butter
for about 7 minutes until they are caramelised, add the garlic and cook for a further minute.
- Deglaze the pan with the sherry vinegar and then add the red wine, thyme and rosemary. Increase the heat and reduce the wine quickly until the pan is almost dry. Add the beef stock and reduce it down by 3/4 before adding the double cream.
- Continue reducing the sauce by 1/4 or until it is a nice, thick coating consistency. Pick out the thyme and rosemary stems and finish the sauce with the brandy and the peppercorns.
- To cook the steaks, put a griddle pan on a very high heat. Lightly oil the steaks and season generously with salt. Seal the steaks on both sides, turning every 15 seconds or so until the steaks are well caramelised all over. This may take around 4 minutes. Rump is best cooked medium rare or medium as it tends to be a little tough if cooked any less. (A good way to tell if your steak is ready is when the juices begin to come to the surface of the meat).At this point remove them from the griddle and rest them on a rack above a tray. Leave them to rest for at least 7 minutes somewhere warm. Keep any of the juices from the steaks and add them into you sauce for extra flavour.
For the chips
12 large chipping potatoes such as Maris Piper or King Edward
1 bunch of rosemary, leaves picked
For a perfect chip - golden and crispy on the outside; light and fluffy on the inside, you need to triple cook them. Prepare these the day before and allow them to dry out a little in the fridge before finishing them just before serving.
- Cut the potatoes into thick chips, about 15-20 mm thick. In a large pot of salted, simmering water, gently poach the potatoes until they are completely cooked and almost beginning to fall apart, this may take up to 10 minutes.
- Remove them from the water. Drain them well and allow them to steam dry.
- If you don’t have a fryer, heat a deep pan of oil to 150˚C/ 300˚F. Be sure that the pan is not too full as the oil may boil over when you drop the chips inside.
- Cook the chips in small batches, being careful to maintain the temperature of the oil, for 4 minutes. Drain them well on kitchen paper and chill them in the fridge, uncovered, until needed.
- To finish the chips, fry in them in batches at 180˚C/ 350˚F for two minutes until they are golden and incredibly crispy.
- Just before you remove them from the oil, drop in a few rosemary leaves and cook for a few more seconds until it crisps up.
- Drain the chips well and season with sea salt. Keep these on paper in a warm oven whilst you finish the rest of the chips.