(Based on a 2cm/¾in thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
2 sirloin, rib-eye, rump or centre cut steaks
Salt and freshly milled black pepper
15ml/1tbsp olive oil
- 45ml/3tbsp good, hot beef stock
- 15ml/1tbsp Dijon mustard
- 5ml/1tsp whole black peppercorns, crushed
- 100ml/3½floz double cream
- 15ml/1tbsp freshly chopped flat-leaf parsley
1. Heat a large non-stick frying or griddle pan, season the steaks and brush with the oil and cook according to your preference. Transfer to a warm serving plate, loosely cover with foil and keep warm.
2. To prepare the peppercorn sauce; add the stock to the same pan and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream.
3. Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce.
4. Serve with the steaks and seasonal vegetables.