STEAK NIGHT 🥩

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