Beef with peppercorn sauce & sauté potatoes

Beef with peppercorn sauce & sauté potatoes

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(7 ratings)

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Cooking time

Prep: 5 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 2

This simple treat for two takes just five minutes to prepare

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
684
protein
45g
carbs
27g
fat
45g
saturates
18g
fibre
2g
sugar
2g
salt
0.58g

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

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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.

Recipe from Good Food magazine, April 2011

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Comments

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susiedawnjones's picture
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This is just so easy to do and very impressive! It looks like a lot of hard work has gone into it when it really hasn't! Will definitely be making this again - thanks for all the tips about the peppercorns!

fairypetal's picture
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made this for a dinner party.....the sauce was fab...have to say that everyone commented on how nice it was and that it tasted so much better than a shop bought one!!!! I did follow other peoples suggestions, and made sure that I added a good helping of peppercorns....i didnt have any red wine vinegar or red wine, so made it without, and it tasted fine...really enjoyed it..will definitly make this again.

emmalj72's picture
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Great peppercorn sauce, I made it in advance - I followed the recipe and I added a heaped tsp of peppercorns which I'd bashed in a pestle and mortar (thanks for the tip Belkey!) - wonderful - will definitely be doing this recipe again!

vickyholme's picture
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I did this as a treat, but used fillet steak - It was dead easy & quick to do and very tasty! My husband loved it, so we will definitely be having it again.

bumblepest's picture
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Cooked this twice now as a treat for myself and husband. Really enjoyed it each time. I agree the recipe is not entirely helpful with regard to peppercorns (odd when it's in the title!). However, all I did was both fresh grind black pepper and throw in a few crushed whole black peppercorns as well. Turned out to be delicious and very quick and easy to do. I'm sure I'll cook this one again and again over the years.

eleanormayo's picture
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Loved this - was so easy, although I agree that the recipe is not the best written as it does need more than a really good grind of black pepper. I used some whole peppercorns that I gave a good bashing and added to the sauce & also red wine instead of red wine vinegar.

kebabthief's picture

@Cheeky976

They're not in the ingredients list but step 2 advises to add lots of black pepper. When I try this, I'll probably add some soft jarred peppercorns when I make the sauce. ( As I do like a good pepper sauce)

I'll report back :)

cheeky976's picture

Where are the peppercorns in the title??!!!!!

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