Steak with Peppercorn Sauce
This is our ultimate date night meal. Hunky Husband does my steak absolutely perfectly and I love his peppercorn sauce, so this has become what I ask for if he offers to cook me something special. (Or the Risotto. The Risotto is really good!) We serve it with chips and sweetcorn, but it is also excellent with a sweet potato jacket and salad.
You Will Need
- 2 Ribeye steaks (or whichever cut you prefer.)
- 100g Mushrooms
- 300ml Double cream
- 50ml gravy
- 1 Teaspoon cracked black pepper
- Chips or potato and veg to serve
Firstly, I’m told it’s really important to take the steaks out of the fridge for a while before you start, so you’re cooking them from room temperature. I never do this (I don’t “rest” them either) and Hunky Husband’s steaks are about a million times better than mine. So room temperature!
When you’re ready to start, mix up 50ml of gravy, as per the packet instructions, add a tablespoon of cracked black pepper, and stir together well. Leave this to one side for your sauce later on.
For a medium rare steak, you want to fry it for 3 minutes each side, but turning every minute. Adjust this time to suit how you like your meat cooked. When they’re ready, take them out of the frying pan, put them in a large bowl or on a plate and cover with foil, this resting makes them really nice and tender.
Leave any juices from the meat in the pan and return to the heat, add the mushrooms and fry for about 2 minutes, then pour over the gravy mixture and the double cream. Now at this stage, I think it looks pretty disgusting, stir it all together, it’ll be fine. Bring this sauce to the boil, and stirring continuously let it simmer for 5 minutes until it thickens.
Transfer the steaks on to plates and pour over the sauce, serve straight away with your choice of sides and a nice big glass of wine or cup of tea.