This will make a great supper. #BBQ or under the grill. Peppered Steak is a classic combination that is quick and easy to prepare.

Come in and see us for some premium Dry Aged Scottish Steak that will really deliver a fantastic flavour to this dish. It will work well with either a Rump steak or a Sirloin. You could also try this recipe with a rib eye steak. Come into the shop and we can cut a piece for you at your preferred thickness.

This recipe is from Scotch Beef and Lamb Scotch Beef

 

 

Cooking Time/Servings

Serves: 2
Cooking time: Approx. 20 minutes

Ingredients for Peppered Steak

  • Lean Scotch Beef sirloin or rump steaks from Morley Butchers
  • Potatoes – Choose a floury variety that is good for mashing such as King Edward or Maris Piper
  • Black peppercorns
  • Fat free fromage frais
  • Horseradish sauce
  • Spring onions

Cooking Method

In a large pan place 450g (1lb) potatoes, peeled and cut into chunks. Cover with water, bring to the boil and cook for 15 – 20 minutes until soft.

Meanwhile take 2 lean beef sirloin or rump steaks and sprinkle over 15ml (1tbsp) black peppercorns, crushed. Cook under a preheated grill. (If you want any further information on cooking Peppered Steak so it is just how you like it have a look at our guide “How to cook steak” here >>)

Once the potatoes are cooked, drain and mash together with 90ml (6tbsp) fat free fromage frais, 30ml (2tbsp) horseradish sauce, 2 spring onions, sliced, and season with salt and black pepper.

Eat:

Serve the peppered steak with the mash and seasonal vegetables – asparagus, broccoli and peas. In addition to the peppercorns – rub 2 cloves crushed garlic over the steak or smear with 5ml (1tsp) mustard or horseradish and then dip in the peppercorns before cooking.