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Manu's Real Recipe

Steak with peppercorn sauce

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 4 x 250g sirloin steak
  • 50g black peppercorns coarsely cracked
  • 1 ½ tablespoons vegetable oil
  • 60g unsalted butter, chopped
  • 4 golden shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 100ml red wine
  • 250ml Campbell’s Real Stock – Beef
  • 100g pure cream
  • Sea salt

Method

  1. Remove the steaks from the refrigerator 30 minutes before cooking to bring the meat to room temperature for optimal cooking.
  2. Heat the butter and oil in a large heavy based frying pan over a medium heat. When the butter starts to foam add the steak and cook for 4-5 minutes each side or until browned. Set aside to rest for approximately 5 minutes while making the sauce.
  3. Meanwhile, place the same pan over a low heat keeping the pan juices. Add the garlic and golden shallots cook for 2-3 minutes or until just soft. Add the wine and peppercorns, increase the heat to medium high and simmer for 1 minute, add the Campbell’s Real stock and cream, simmer for 8 minutes or until reduced by half. Return the steak and any juices to the pan for around 1 minute to warm through, check to see if any further seasoning is required.
  4. To serve, transfer the steak to plates spoon over the sauce, and serve with a side of steamed vegetables and mashed potato. For a lighter mashed potato with extra flavor add beef stock instead of butter or milk when mashing.

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