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Steak, chips & quick pepper sauce

Steak, chips & quick pepper sauce

A star rating of 5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Home alone? This no-fuss version of a classic creates a special solo supper

Nutrition: per serving
low insalt0.58g


  • 2 tbsp olive oil
  • 1 large potato , cut into chunky chips, skin left on
  • 1 fillet steak
  • 1 tbsp red wine vinegar
  • 125ml beef stock
  • 2 heaped tbsp extra thick double cream


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.

  • STEP 2

    When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.

  • STEP 3

    Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.

Recipe from Good Food magazine, August 2010

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A star rating of 5 out of 5.21 ratings

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