Perfect Steak with Peppercorn Sauce

• porciones: 2 servings
• tiempo activo: 5 minutes
• tiempo total: 20 minutes

Ingredientes

2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, aim for 2.5–3 cm/1–1¼ inches in thickness, see note 1)

1 tsp sea salt flakes

2 tbsp olive oil

2 tbsp unsalted butter

1 tsp freshly minced garlic

2 tsp green peppercorns in brine, drained (optional, see note 2)

1 tsp freshly cracked black pepper, plus extra to serve (see note 3)

¼ cup (60 ml) dry white wine (optional)

½ cup (125 ml) beef stock

1 cup (250 ml) thickened (heavy) cream (full-fat only!)

1 tsp dijon mustard

1 tsp Worcestershire sauce

Sea salt flakes, to taste, plus extra to serve

Rocket (arugula) salad

Air Fryer Chips (Fries), Crispy Oven Fries or freezer fries

Instrucciones

Prep the steak –

Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes (no longer than 40 minutes). Pat the steaks dry with a paper towel. Sprinkle all sides with the salt (do this just before cooking – don’t leave the steaks sitting around, as this can cause the steaks to sweat = tough and dry steak!).

Cook the steak –

Heat a large, heavy-based pan (preferably cast-iron, see note 4) over high heat. Add the olive oil, followed immediately by the steaks. Don’t overcrowd the pan – this will ensure even cooking and a nice crust is formed on the outside of the steak.

Cook for the following times depending on your preference (use a timer!): Blue: 1 minute per side

Rare: 2 minutes per side

="instruction-step-5">Medium–rare

Medium–rare: 3 minutes per side

Medium: 4 minutes per side

Well-done: 5 minutes per side, lowering the heat to medium after the first flip to prevent burning.

Rest the steak –

Transfer the cooked steaks to a plate, cover loosely with foil, then allow to rest for 5–10 minutes while you prepare the sauce (see note 5).

Make the creamy peppercorn sauce –

Turn the heat off and allow the pan to cool for 1–2 minutes so nothing burns.

To the same pan, add the butter, followed immediately by the garlic, green peppercorns (if using) and cracked black pepper. Stir for 30 seconds.

Return the heat to medium. Add the white wine (if using), scraping up any browned bits from the bottom of the pan, then cook for 2–3 minutes, or until it has reduced by at least half.

Add the beef stock and simmer for 2–3 minutes, or until it has reduced by at least half.

Stir in the cream, mustard and Worcestershire sauce. Simmer for 5–6 minutes (it needs to be slowly bubbling, not rapidly boiling), or until thickened. Season to taste with salt, if desired (taste it first).

Turn the heat off and set aside until needed.

Slice the steak –

Slice the steaks (optional) against the grain. Sprinkle with extra salt, if desired.

Serve –

Serve with salad, fries and with generous spoonfuls of peppercorn sauce. Top with extra freshly cracked black pepper.

Nutrición

• Calorías: 454
• Grasa Total: 39.7 g
• Grasa Saturada: 18.2 g
• Grasa Trans: 0.8 g
• Colesterol: 118.7 mg
• Sodio: 1791.8 mg
• Carbohidratos Totales: 2.9 g
• Fibra Dietética: 0.2 g
• Azúcares Totales: 1.5 g
• Proteína: 19.9 g