Ready, Steady, Steak with Peppercorn Sauce and Wedges

Ingredients: Steak of your preference, 2 large potatoes, rosemary, 85ml double cream, 1tsp butter, 2 beef oxo cubes, 1tsp of crushed peppercorns, dash of white wine, dash of milk, salt and pepper. Vegetables are optional however peas were used.

To begin the recipe, wash your potatoes well and remove any dirt from the skin and cut into good sized chunks. Place them onto a baking tray and coat them with oil. Sprinkle salt, rosemary and 1 oxo cube over the chunks. Place into the oven at 200°c.

After 30 minutes move onto the next step.

The key to creating the perfect steak is to beat the meat because this will make your steak extremely tender. If you do not have a mallet, your fists are equally as good. Before you beat away make sure the surface is clean or cling film is used to cover the steak.

Once the thickness of the steak has been compactly halved in size, season the steak either side with minimum salt and pepper.

Put the steak to one side and begin with the peppercorn sauce.

Add 1tsp butter into the saucepan, and once melted, pour in the cream and heat gently. It is important that you do not boil the cream. Stir in the oxo cube and add the crushed peppercorns to the sauce. After half a minute add in a dash of white wine and milk, with a good seasoning of salt and pepper.

Now here comes the exciting part. Drizzle oil into the pan and heat till it’s hot. Cook the steak to your desired preference, guidance will be given below. Believe it or not, you need to leave the steak to rest after it has been cooked. Anything between 5 to 10 minutes depending on the thickness is ideal. Letting the steak rest allows the juices to move back into the meat and is best done at room temperature.

Tuck in and enjoy.

 

Rare – cook 1-2 minutes either side

Medium rare- cook 2-2.5 minutes either side

Medium – cook 3 minutes either side

Well done- cook 4.5 minutes either side

And for those that like it almost alive, blue steak must be sealed on all sides, 20-40 seconds. It is vital that the steak is kept at room temperature before sealing.