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Beef with peppercorn sauce & sauté potatoes

This simple treat for two takes just five minutes to prepare

  • Prep: 5 mins
    Cook: 45 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 684
  • Carbohydrates 27
  • Saturated Fat 18
  • Sugar 2
  • Protein 45
  • Fat 45
  • Fibre 2
  • Salt 0.58

Nutrition per serving

  • Calories 684
  • Carbohydrates 27
  • Saturated Fat 18
  • Sugar 2
  • Protein 45
  • Fat 45
  • Fibre 2
  • Salt 0.58

Ingredients

  • 3 medium potatoes, diced
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • few rosemary needles, chopped
  • 2 thin sirloin or ribeye steaks
  • 2 tbsp red wine vinegar
  • 200ml beef stock
  • 3 tbsp extra-thick double cream
  • green beans, to serve

Tip

Tip
Allow the meat to come to room temperature first – take it out of the fridge 15-20 mins before cooking, but don’t season until just before you put it in the pan.

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.

  2. About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side. Transfer to a plate and cover with foil to rest while you make the sauce.

  3. Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy. Serve the steaks in chunky slices topped with sauce along with the potatoes, with some green beans, if you like.

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