- Cooking time
- 30 minutes
- 4 people
Ingredients hide check list
With this recipe you can have a real treat with an eye on calories and fat content, as this recipe has been developed using Elmlea Single Cream which has 14 per cent as opposed to the 38-49 per cent fat in whipping & double cream, and McCain Rustic Oven Chips are only 3 per cent fat.
- Pre-heat your oven in line with the instructions to cook the oven chips. Personally I always find they take 5-10 minutes longer than the instructions say to get them really crispy. Place chips into the oven, which should take around 20-25 minutes to cook.
- To make the sauce, heat the unsalted butter in a heavy-bottomed saucepan, then heat over a medium heat until nutty brown. This stage is called 'beurre noisette'.
- Add the peppercorns and stir for 2/3 minutes, then add the 100ml (3.51 fl oz) of water and crumble up the stock cube and stir well until the stock cube has fully dissolved.
- Add the Elmlea Single Cream, bring to the boil and simmer for 3/4 minutes.
- Check the seasoning (it should require no salt to be honest as the stock cube is quite salty) then set aside.
- To cook the steaks, heat a large sauté pan until hot, then add the olive oil and seal the steaks over a high temperature for 2/3 minutes each side. Season well and allow to rest for 5 minutes.
- Reheat the sauce very gently so that is does not separate, if it does add a tbsp of cold water and heat gently.
- Put the steaks into the oven for 2 minutes and serve immediately with copious amounts of pepper sauce and chips.