Steaks with peppercorn sauce

A traditional way to serve steak, a true classic

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 2 sirloin, rib-eye, rump or centre cut steaks
• Salt and freshly milled black pepper
• 15ml/1tbsp olive oil

For the peppercorn sauce:

• 45ml/3tbsp good, hot beef stock
• 15ml/1tbsp Dijon mustard
• 5ml/1tsp whole black peppercorns, crushed
• 100ml/31/2floz double cream
• 15ml/1tbsp freshly chopped flat-leaf parsley

What you do:

1. Heat a large non-stick frying or griddle pan, season the steaks and brush with the oil and cook according to your preference. Transfer to a warm serving plate, loosely cover with foil and keep warm.
2. To prepare the peppercorn sauce; add the stock to the same pan and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream.
3. Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce.
4. Serve with the steaks and seasonal vegetables.

Cook's tip:

Cooking time: (Based on a 2cm/1/2in thick steak)

Rare: 2 1/2 minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

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