Name: Steak with Peppercorn Sauce and Jacket Potato
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 4 small brushed potatoes, washed, scrubbed; 4 x 180g beef sirloin steaks; Salt and ground pepper, to taste; 1 tblsp olive oil; 1/3 cup sour cream; Mixed salad leaves, to serve; 1⁄2 cup beef stock; 1 tblsp drained, green; peppercorns in brine; 1⁄2 cup light thickened cooking cream; 1 tblsp Worcestershire sauce; 2 tsps Dijon mustard

Steak with Peppercorn Sauce and Jacket Potato

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

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Ingredients

4 small brushed potatoes, washed, scrubbed

4 x 180g beef sirloin steaks

Salt and ground pepper, to taste

1 tblsp olive oil

1/3 cup sour cream

Mixed salad leaves, to serve

1⁄2 cup beef stock

1 tblsp drained, green

peppercorns in brine

1⁄2 cup light thickened cooking cream

1 tblsp Worcestershire sauce

2 tsps Dijon mustard

Method

Wrap potatoes individually in foil. Place in a roasting pan.

Cook in a moderately hot oven (190C) for about 50 minutes, or until tender.

Meanwhile, season steaks with salt and ground pepper.

Heat oil in a large, non-stick frying pan over a medium to high heat. Add steaks. Cook for about 4 to 5 minutes on each side for medium, or until cooked to your liking. Remove from pan. Rest, loosely covered with foil.

To make sauce, add stock and peppercorns to same hot pan. Bring to boil. Simmer for about 2 to 3 minutes, or until reduced by half. Stir in combined cream, sauce and mustard. Boil for a further 1 minute, or until slightly thickened.

To serve, cut a deep cross into top of each potato. Top with sour cream and ground pepper. Serve with steak, sauce and salad leaves.

New Idea team