Sliced Steak and Peppercorn Sauce
with Chives
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
1 unit(s)
Echalion Shallot
1 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
1 bunch(es)
Chives
Not included in your delivery
100 milliliter(s)
Water
Utensils
Instructions
a) Remove the steaks from your fridge to allow them to come up to room temperature
b) Halve, peel and chop the shallot into small pieces.
c) Heat a small saucepan on medium heat with a drizzle of oil. Once hot, add the shallot and stir-fry until softened, 3-4 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Once softened, add the cracked black pepper to the shallot and fry until fragrant, 1 min. Stir in the chicken stock paste and water (see pantry for amount) and simmer until reduced by half, 2-3 mins.
b) Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
c) Finely chop the chives (use scissors if easier). Mix half the chives through the peppercorn sauce.
d) Once rested, slice the steaks into 1cm wide slices and lay onto your serving plate. Drizzle over the peppercorn sauce, then sprinkle over the remaining chives to finish.
