Pepper steak skewers with béarnaise sauce
- Merrilees Parker
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Serves 20 - 25
Easy
Prep: 10 mins
Cook: 5 mins
Ready in 15 minutes
A star rating of 3.5 out of 5.6 ratingsRate
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Make your canapes a little meatier with these chunky steak bites
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Ingredients
Nutrition
Units:
MetricUS
-
4 x 225g sirloin
steaks
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crushed black peppercorn
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splash of oil
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knob of butter
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ready-made béarnaise
sauce
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Nutrition: per serving
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kcal98
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fat6g
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saturates3g
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carbs1g
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sugars0g
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fibre0g
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protein10g
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salt0.1g
low
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Method
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step 1
Press the 4 sirloin steaks into a plate of crushed black peppercorns. Transfer the steaks to a plate and leave to infuse with the pepper for 3-4 hrs or overnight in the fridge. Bring the steaks up to room temperature before frying. Heat a splash of oil in a frying pan and sear the steaks for 1 min on each side to seal. Reduce the heat, add a knob of butter and cook for another 4 mins, turning once. Transfer to a plate and allow to rest. To serve, cut each steak into thin slices and thread onto small wooden skewers. Serve with small bowls of good-quality, ready-made béarnaise sauce as a dip.
Recipe from Good Food magazine, December 2005
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A star rating of 3.5 out of 5.6 ratings
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