Steak, Chips & Quick Pepper Sauce
Indulge in this luxurious steak dinner with chunky potato chips and a creamy sauce that complements the perfectly cooked steak. The tender fillet steak is seasoned and cooked to your preferred level of doneness, then served with crispy oven-baked potato chips. The luscious sauce, made with red wine vinegar and beef stock, is finished off with extra thick double cream for a velvety finish. This dish is sure to impress with its decadent flavors and textures.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 large potato , cut into chunky chips, skin left on
- 1 fillet steak
- 1 tbsp red wine vinegar
- 125ml beef stock
- 2 heaped tbsp extra thick double cream
Instructions
- Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
- When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
- Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.
Cook Time
40M
Prep Time
PT5M
Yield
Serves 1
Nutrition
- Calories: 801 calories
- Fat Content: 54 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 0.58 milligram of sodium
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