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 for about 20–25 minutes, or as the packet says.
2. About 15 minutes before the chips are done, 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. Rest the steaks, covered, on a plate.
4. Melt the butter in the same pan over medium heat. Add the shallots, crushed peppercorns and salt and cook for 2–3 minutes until the shallots begin to soften.
5. Add the 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. Slice the steak thinly, add it to the sauce, stir and turn off the heat.
7. Divide the chips between plates, top with the steak and peppercorn sauce, and sprinkle with parsley.

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

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