Steaky Chips with Peppercorn Sauce

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Preheat the oven to 200–220°C fan (425–475°F). Spread the frozen chips in a single layer on a large baking tray and cook them according to the packet, usually 20 to 25 minutes.
2. When the chips have about 15 minutes left, heat a large frying pan over high heat.
3. Rub the oil into the steaks, then season both sides with the salt and pepper. Cook in the pan for 6 minutes, turning every minute. Transfer to a plate, cover, and rest.
4. Reduce the heat to medium and melt the butter in the same pan. Add the shallots, crushed peppercorns and 1/4 teaspoon salt, and cook for 2 to 3 minutes until the shallots begin to soften.
5. Add the beef stock and Worcestershire sauce and bring to a boil. Simmer hard for 5 minutes until reduced by half.
6. Pour in the cream and any juices from the resting steak, and stir.
7. Slice the steak thinly, add it to the sauce, stir, and turn off the heat.
8. Divide the chips among plates or bowls, top with the steak and peppercorn sauce, and sprinkle with parsley.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

CreamBeefShallot