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Steak with mixed peppercorn sauce recipe

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  • Serves 2
  • 15 mins to prepare and 12 mins to cook
  • 695 calories / serving

Ingredients

  • 2 large sirloin or rump beef steaks, approximately 2cm thick
  • Black pepper
  • 2 tbsp Lurpak Clarified Butter
  • 2 echalion shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsps mixed peppercorns, lightly crushed
  • 6 sprigs fresh thyme, leaves picked
  • 50ml brandy
  • 50ml apple juice (alternative to brandy)
  • 200ml beef stock
  • 150ml creme fraiche

Each serving contains

  • Energy

    2885kj
    695kcal
    35%
  • Fat

    51g 73%
  • Saturates

    31g 157%
  • Sugars

    7g 8%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 9.4g Protein 49.8g Fibre 1.8g

Method

Remove the beef steaks from the fridge 10 minutes before cooking and season with black pepper. Heat a griddle or heavy-based frying pan and add one tablespoon of Lurpak Clarified Butter. Once melted, add the shallots and cook for 5 minutes or until soft. Add the garlic, peppercorns and thyme and cook for a further 2 minutes. 

Melt a tablespoon of Lurpak Clarified Butter in a large griddle or frying pan and when very hot, fry the steak. Cook for: 1½ minutes each side for rare, 2 minutes each side for medium rare, 3-4 minutes each side for well done.

When the steak is cooked to your liking, remove and set aside to rest for 3 minutes.

Add the brandy or apple juice to the sauce and cook until almost evaporated. Then add the stock and continue to cook until reduced by half. Stir in the crème fraîche and simmer for 1 minute. Serve immediately with the sauce. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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