dinner · everyday
Peppercorn steak with oven fries
Pepper-crusted sirloin with a cream pan sauce built on shallot and beef stock, served with fries roasted in the oven.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 230°C (450°F). Cut the russet potatoes into ½-inch sticks, dry them well and toss with most of the oil and half the salt. Roast 25 to 30 minutes, turning once halfway.
-
2
Crush the peppercorns coarsely. Pat the steaks dry, season with the rest of the salt and press the pepper into both sides.
-
3
Heat the remaining oil in a skillet and sear the steaks, turning, until they reach 63°C (145°F). Move to a plate and rest at least 3 minutes.
-
4
Cook the minced shallot in the skillet for 1 minute. Pour in the beef stock, scrape up the browned bits and boil down by half. Stir in the heavy cream and simmer until it coats a spoon. Serve over the steak with the fries.
