For the steak: • 2 sirloin or ribeye steaks (about 200g each) • 1 tbsp olive oil • 1 tsp sea salt • ½ tsp cracked black pepper • 1 clove garlic, crushed • Small knob of butter
For the peppercorn sauce: • 1 tbsp butter • 1 small shallot, finely chopped • 1 clove garlic, minced • 1 tbsp crushed black peppercorns • 2 tbsp brandy or whisky (optional but adds depth) • 150ml beef stock • 100ml double cream • 1 tsp Dijon mustard
Prepare the roasted tomatoes: Place halved tomatoes on a tray, drizzle with olive oil, sprinkle herbs and salt. Roast for 20–25 mins alongside the chips.
Cook the steak: Bring steak to room temp for 20 mins. Heat a pan on high with olive oil. Sear steaks 2–3 mins each side (medium-rare), adding butter and garlic at the end to baste. Rest for 5 mins.
Make the peppercorn sauce: In the same pan, melt butter and fry shallot and garlic for 2 mins. Add crushed peppercorns and brandy, simmer 1 min. Stir in stock, reduce slightly, then add cream and mustard. Simmer 2–3 mins until thickened.
Chips were from @lambwestonathomeukie - pub style chips! @gifta_uk
