Pepper Steak With Oven Chips
Learn how to make the best pepper sauce for steak. Then serve with hot chips from the oven for a delicious pub-style meal at home.
Ingredients
- 20g butter
- 55g green peppercorns, drained
- 3 eschalots, finely chopped
- 3 large potatoes, peeled, cut into chips
- 2 tbs worcestershire sauce
- 60g spinach leaves (to serve)
- 1/4 cup olive oil
- 2 tbs chives, finely chopped
- 4 rump steak
- 300ml light thickened cream
Method
- Preheat oven to 220°C. Line a large baking tray with baking paper. Place chips in a microwave-safe bowl and add 1 cup water. Cover loosely with plastic and microwave on high for 4-5 minutes or until tender. Drain and rinse under cold water. Return to bowl and add 2 tbs of the oil. Toss well to coat. Spread chips on tray then season with salt and pepper. Bake for 30 minutes or until golden and crisp.
- Meanwhile, season steaks. Heat remaining oil in a large frying pan over medium-high heat. Add steaks and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover to keep warm.
- Return pan to heat and add butter. When melted, add eschalots and cook for 3 minutes or until softened. Add cream, sauce and peppercorns. Bring to the boil and simmer for 8 minutes or until slightly thickened. Stir through half the chives.
- Transfer steaks to plates, spoon over sauce and garnish with remaining chives. Serve with chips and spinach leaves.
