Pepper Steak With Oven Chips

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10 Ingredients

Number of servings

20grams butter
55grams green peppercorns, drained
3 eschalots, finely chopped
3 large potatoes, peeled, cut into chips
2tablespoons worcestershire sauce
60grams spinach leaves (to serve)
1/4 cup olive oil
2tablespoons chives, finely chopped
4 rump steak
300milliliter light thickened cream

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Learn how to make the best pepper sauce for steak. Then serve with hot chips from the oven for a delicious pub-style meal at home.

Method

Step 1 of 4

Preheat oven to 220°C. Line a large baking tray with baking paper. Place chips in a microwave-safe bowl and add 1 cup water. Cover loosely with plastic and microwave on high for 4-5 minutes or until tender. Drain and rinse under cold water. Return to bowl and add 2 tbs of the oil. Toss well to coat. Spread chips on tray then season with salt and pepper. Bake for 30 minutes or until golden and crisp.

Step 2 of 4

Meanwhile, season steaks. Heat remaining oil in a large frying pan over medium-high heat. Add steaks and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover to keep warm.

Step 3 of 4

Return pan to heat and add butter. When melted, add eschalots and cook for 3 minutes or until softened. Add cream, sauce and peppercorns. Bring to the boil and simmer for 8 minutes or until slightly thickened. Stir through half the chives.

Step 4 of 4

Transfer steaks to plates, spoon over sauce and garnish with remaining chives. Serve with chips and spinach leaves.