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 
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.
