Name: Sliced Steak and Peppercorn Sauce with Chives
Yield: 2
Cuisine: British
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; 1 bunch(es) Chives; 100 milliliter(s) Water

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British Recipes

Sliced Steak and Peppercorn Sauce

with Chives

Recipe Development TeamPublished on May 22, 2024

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Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total

Active

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)1828 kJ

Energy (kcal)437 kcal

Fat32.7 g

of which saturates16.3 g

Carbohydrate7.4 g

of which sugars4.5 g

Dietary Fiber1 g

Protein35.4 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Small sauce pan

•Knife

•Large Frying Pan

Cooking Instructions and Tips

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.