Steak, Chips & Peppercorn Sauce
The classic recipe for a mouth-watering steak, paired with peppercorn sauce and crispy chips!
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.
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: