Steak night with truffle parmesan fries, buttered green beans & a creamy caramelised peppercorn sauce

Charlie

fooodbycharlie

STEAK NIGHT WITH TRUFFLE PARMESAN FRIES, BUTTERED GREEN BEANS & A CREAMY CARAMELISED PEPPERCORN SAUCE

Serves

2

Cook

20 mins

Prep

6 mins

Difficulty

easy

My favourite dinner on a Sunday is and ALWAYS will be steak. Once I started making peppercorn sauce from scratch I never went back, and also discovered the secret ingredient to guaranteed deliciousness. This peppercorn sauce is creamy, boozy, peppery and sweet! The taste of burnt butter, the cream and the caramelised taste cuts through the sharpness of the peppercorns. It’s so good!

lunchdinneramerican

Ingredients

100ml spirit

100ml red wine

200ml of cream

2 tbsp butter

2 tsp minced garlic

25g cornflower

3 shallots

peppercorns to taste

3 tsp sugar

200ml of beef stock

Instructions

Step 1

In a pan melt butter and begin to soften the diced shallots, add in the garlic at this point too.

Step 2

After around 2 mins add in the peppercorns and leave to soften, this will also help bring out the flavour

Step 3

Add in your stock, spirit and wine and bring to the boil, allowing this to reduce by ideally about half

Step 4

Once reduced add in your cream and bring down to the simmer, at this point also add in your sugar. the cream should help thicken the sauce, but if you prefer a more thicker consistency, in a mug mix together cornflower & 100ml beef stock (or water) in a mug and little by little add this to the sauce until you get a consistency you like.