Steak and Chips with Truffle Peppercorn Sauce
Ingredients:
- 2 sirloin steaks
- 800g large potatoes (about 3)
- 100ml vegetable oil
- Knob of butter
- 2 banana shallots, finely chopped
- 2 cloves garlic , minced
- 150ml beef stock
- 2 tbsp green peppercorns
- 100ml double cream
Directions:
- Preheat the oven to 200c. Peel the potatoes and cut into thick chips then simmer in salted water for 15 minutes. Drain the potatoes and allow them to steam dry.
- Place a large roasting tin in the oven with the vegetable oil and allow it to get nice and hot. When the chips are dry add them to the tray and roast for 45 mins turning half way through.
- Remove the steaks from the fridge 10 minutes before you will cook them. Heat a large frying pan with a splash of oil. Season the steak with salt and lay in the pan. Turn the steaks every minute until a deep brown crust forms. For medium rare, cook for 4 minutes total.
- When the steaks are cooked to your liking remove from the pan and allow to rest while you crack on with the peppercorn sauce.
- Add the butter to the same pan you cooked the steak and let foam before adding the shallots and garlic. Cook for 5 minutes before adding the peppercorns and stock. Let the stock reduce by half before adding the cream and seasoning with salt. Finish the sauce with a glug of truffle oil.
- Slice the steak and season the chips then plate up with a generous amount of the sauce.
Truffle Peppercorn Steak and Chips! This delectable recipe combines the richness of perfectly seared steak with the earthy aroma of truffles and the subtle heat of peppercorns, all accompanied by crispy, golden-brown chips. Get ready to impress your taste buds with this gourmet delight. View Recipe Videos
- 2 sirloin steaks
- 800g large potatoes (about 3)
- 100ml vegetable oil
- Knob of butter
- 2 banana shallots, finely chopped
- 2 cloves garlic , minced
- 150ml beef stock
- 2 tbsp green peppercorns
- 100ml double cream
Directions:
- Preheat the oven to 200c. Peel the potatoes and cut into thick chips then simmer in salted water for 15 minutes. Drain the potatoes and allow them to steam dry.
- Place a large roasting tin in the oven with the vegetable oil and allow it to get nice and hot. When the chips are dry add them to the tray and roast for 45 mins turning half way through.
- Remove the steaks from the fridge 10 minutes before you will cook them. Heat a large frying pan with a splash of oil. Season the steak with salt and lay in the pan. Turn the steaks every minute until a deep brown crust forms. For medium rare, cook for 4 minutes total.
- When the steaks are cooked to your liking remove from the pan and allow to rest while you crack on with the peppercorn sauce.
- Add the butter to the same pan you cooked the steak and let foam before adding the shallots and garlic. Cook for 5 minutes before adding the peppercorns and stock. Let the stock reduce by half before adding the cream and seasoning with salt. Finish the sauce with a glug of truffle oil.
- Slice the steak and season the chips then plate up with a generous amount of the sauce.
