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

  1. 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.
  2. 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.
  3. After your steak has rested carve into thin strips and serve on a bed of BBQ grilled vegetables with some simple steamed salad potatoes.
  4. Drizzle your Freda’s Peanut Butter Peppercorn sauce over the steak and garnish with freshly chopped herbs.