Ingredients
4 thin beef rump steaks
Sea-salt flakes and freshly ground black pepper, to season
25g unsalted butter, chopped
1 small red onion, finely chopped
2 tsp whole black peppercorns, crushed with a mortar and pestle
2 Tbsp sherry vinegar or red wine vinegar
200ml beef stock
200ml double cream
500g frozen fries, cooked Watercress sprigs, to serve
Method
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Season steaks. Heat a heavy-based frying pan over a medium-high heat. Add a knob of butter. When butter is foaming, add steaks and sear for 2 minutes each side for medium then transfer to a plate and cover loosely with foil.
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To same pan, add onions and a little more butter. Cook, stirring, for 2 minutes or until soft. Add peppercorns and vinegar. Bring to the boil. Cook until liquid evaporates.
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Add stock and bring to the boil. Cook until reduced by half. Add cream and simmer, stirring, for 3 minutes. Season with salt.
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Serve steaks with sauce, fries and watercress.