Steak Frites, Sauce au Poivre (Steak with Peppercorn Sauce and Oven Chips)
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Ingredients
- 4 sirloin steaks
- 900 g baking potatoes
- 2 tbsp black pepper, coarsely ground
- 2 tbsp brandy
- 100 ml beef stock
- 100 ml double cream
- 20 g unsalted butter
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 758 kcal
- Protein
- 47.4 g
- Carbohydrate
- 36.8 g
- of which sugars
- 2.6 g
- Fat
- 43.1 g
- of which saturates
- 19.4 g
- Fibre
- 5.8 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Toss the chips with the olive oil and a little salt and roast for 30-35 minutes, turning once, until golden and crisp.
- 2
Press the coarsely ground black pepper onto both sides of the steaks.
- 3
Heat a frying pan until very hot and cook the steaks for 2-3 minutes on each side for medium-rare, or longer to your liking, then set aside to rest.
- 4
Add the brandy to the hot pan, standing back as it may flame briefly, and let it bubble for 30 seconds.
- 5
Pour in the beef stock and let it bubble for 1 minute, then stir in the double cream and butter and simmer for 2 minutes until thickened.
- 6
Slice the steaks and serve with the sauce spooned over and the chips alongside.
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