Steaks with Horseradish and Peppercorn Sauce Steaks with Horseradish and Peppercorn Sauce

Steaks with Horseradish and Peppercorn Sauce

Quick pan fried supper. Sirloin, rib eye or rump steaks coated in crushed peppercorns with a quick creme fraiche and horseradish sauce.

prep time
3 mins

cook time
5 minutes

serves
2 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Ingredients

  • 2 lean sirloin, rib-eye or rump steaks
  • 15ml/1tbsp sunflower oil
  • 10ml/2tsp black peppercorns, crushed
  • Salt
  • 60ml/4tbsp half fat crème fraîche
  • 15ml/1tbsp horseradish sauce

Method

  1. Heat the oil in a griddle pan until hot. Meanwhile, mix the peppercorns with the salt and use to coat the steaks on both sides.
  2. Cook the steaks to the preferred cooking time. In a small bowl mix together the crème fraîche and horseradish sauce. Add to the pan with the steaks and simmer for 1-2 minutes.
  3. Serve immediately with chive mash and seasonal vegetables.