Peanut & Peppercorn Sauce with Steak
Peanut & Peppercorn Sauce with Steak
Serves 2
Ingredients
For the Peanut Peppercorn sauce
2 tbsp Crunchy Peanut Butter with Black Pepper & Cornish Sea Salt
200ml Double Cream
50g Butter
1 shallot, finely diced
2 cloves of garlic, finely chopped
Splash of whiskey [optional]
1 tsp of chives, finely chopped
For the steaks
2 Sirloin steaks
1 tsp sea salt flakes
1 tsp each of black peppercorns and green peppercorns, ground in a pestle and mortar
1 tsp tarragon
Sprig of Rosemary and thyme
1 tbsp olive oil
To serve:
Grilled vegetables – I cooked an assortment of asparagus, vine tomatoes, shallots, mushrooms and peppers with freshly chopped thyme
Steamed new potatoes
Process
- Season your steaks with sea salt, tarragon and lots of cracked peppercorns. Then pre-heat a large ridged skillet and sear the steaks on each side for 2-3 minutes. Throw some sprigs of rosemary and thyme into the pan. Cook until you reach your desired doneness and then remove the steak to rest.
- Deglaze the skillet with a good splash of whiskey and add in diced shallot and chopped garlic. Caramelise and cook for 2-3 mins. Then add in a couple of large tablespoons of Black pepper and Cornish Sea salt crunchy Peanut Butter followed by double cream. Reduce the heat and stir into a smooth Peanut Peppercorn sauce. Season to taste.
- After your steak has rested carve into thin strips and serve on a bed of BBQ grilled vegetables with some simple steamed salad potatoes.
- Drizzle your Freda’s Peanut Butter Peppercorn sauce over the steak and garnish with freshly chopped herbs.
