1 April, 2015
Steak in a Pepper Sauce
Ingredients
- 2 Sirloin Steak All visible fat removed
- 1 Beef Stock Gel Pot
- 1 tbsp cornflour
- Lots freshly ground black pepper
- Juices from cooked steak
- Juices from cooked veg
Servings: people
Units:
Instructions
- Pre-heat the oven to gas 6 then, using a frying pan that can be transferred to the oven (i.e. no plastic handles) fry the steak for a couple of minutes on each side with a little frylite. Ensure the pan is really hot before adding the steaks. Once they are browned on each side, transfer the pan to the oven.
- When they are cooked to your liking, remove from the oven (Careful, that handle will be hot!) and transfer the steaks to a plate or bowl to rest. They should rest for as long as you have cooked them for. Don't worry about them going cold, they won't.
- Whilst the steaks are resting, make up the beef stock using just enough water. Add to the frying pan and return to the heat and use a whisk or spoon to scrape the bits of cooked meat from the base, this is where your flavour comes from. Allow to simmer to start to reduce.
- You will also now find that the steaks as they are relaxing are releasing juices so add these to the pan along with some of the cooking water from any accompanying veg to add even more flavour.
- Keep reducing and stirring and at this point, also add the fround black pepper to taste. I like it with quite a kick so I add about half a teaspoon but if in doubt, add it little by little, stirring and tasting as you go.
- When you are ready to serve, mix the cornflour with a little cold water and whisk into the sauce and allow it to thicken to a nice consistency. Add more if you have a lot of sauce to thicken.
- And there you go, a nice pepper sauce.
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