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
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.
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.
Add stock and bring to the boil. Cook until reduced by half. Add cream and simmer, stirring, for 3 minutes. Season with salt.
Serve steaks with sauce, fries and watercress.