Ingredients
- 45g Shallot
- 1 ½ teaspoons Black Peppercorns
- 450g Steak
- 1 tablespoon Vegetable Oil
- ½ teaspoon Salt
- 1 tablespoon Butter
- 3 tablespoons Brandy
- 200g Beef Stock
- 1 teaspoon Dijon Mustard
- 150ml Whipping Cream
- Salt as needed
Simple Steak with Peppercorn Sauce
| Serves: 2 | Category: Beef | Course: Mains | Machine: Cooking Machine | Total time (min.): 25 |
Rich and peppery, this is a classic combination that takes no time at all, and the sauce can be made while the steak is resting. Best served alongside a pile of fluffy mashed potato and steamed greens or a crisp green salad. We used two beef rump steaks to make this recipe.
Tools
- Stove
- Plastic wrap
- Cooking Chef XL
- Plate
- Cutting board
- Frying pan
- Cooking chef xl bowl
- Serving plate
Method
- Warm a clean plate
- Heat a clean frying pan until hot
- Place steak on a clean cutting board
- Brush with vegetable oil
- Season with salt
- Transfer beef to frying pan
- Cook each side until browned - 3 min, medium heat
- Transfer beef to plate
- Cover tightly with plastic wrap
- Let rest
- Attach the Stir Tool
- Add butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until melted - 1 min, 110°C, Stir 1
- Then add shallot and black peppercorns to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
- Then add brandy to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 1 min, 110°C, Stir 2
- Then add beef stock and dijon mustard to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 3 min, 103°C, Stir 2
- Then add whipping cream to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 3 min, 97°C, Stir 2
- Then season with salt to taste
- Transfer beef to serving plate
- Top beef with sauce
- Serve