Steak Au Poivre

WATCH CLODAGH MAKE THIS ON HER IGTV HERE

Serves 2

INGREDIENTS:

2 x Steaks

sea salt and freshly ground black pepper

1 tbsp oil

For the Peppered Sauce

¾ cup/185 ml beef broth

½ cup/125 ml heavy cream

3 tsp coarsely crushed whole black peppercorns

METHOD:

1. Firstly, remove the steaks from the fridge and put on a plate. I like to do this at least 30 minutes before I cook them so that the meat comes up to room temperature – it will result in a more tender meat.

2. The sauce is so simple to make. Just place all the ingredients in a saucepan, over a medium heat and stir. Once the sauce starts to come to the boil, reduce the heat to low and simmer for 5 minutes. Taste and add more black pepper if you wish.

3. Heat a griddle or frying pan over a high heat, until smoking hot. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. Place the prepared steaks on the hot pan, and cook to the following times.

Medium-rare: 2 minutes on each side

Medium: 2½ on each side

Medium-well done: 3 minutes each side

4. Let the steaks rest for about three minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.