Ingredients
- 4 (480 grams) beef rump steaks (thin)
- Salt, to season
- Pepper, to season
- 25 grams unsalted butter, chopped
- 1 small red onion, finely chopped
- 2 teaspoon whole black peppercorns, crushed with a mortar and pestle
- 2 tablespoon sherry vinegar or red wine vinegar
- 200ml beef stock
- 200ml double cream
- 500 grams French fries (frozen oven fires, cooked)
- Fresh watercress sprigs, to garnish
How to Make
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Step 1: Season steak and heat a heavy-based frying pan over a medium-high heat and add a knob of butter and when butter is forming, add steak and sear for 2 minutes each side for medium and then transfer to a plate and cover loosely with foil.
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Step 2: To same pan, add onions and a little more butter and cook, stirring, for 2 minutes or until soft and then add peppercorns and vinegar and bring to the boil and cook until liquid evaporates and then add stock and bring to the boil and cook until reduced by half and then add cream and simmer, stirring for 3 minutes.
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Step 3: Season with salt and serve steaks with sauce, fries and watercress.
We hope you enjoy this recipe!
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