Place a large frying pan over a medium-high heat and allow to get very hot. Lightly salt the fatty edges of the steaks and sear fat-side down in the hot pan, using tongs to hold them upright and together until browned and and the fat begins to render to coat the pan.
Whisky and peppercorn steak with tomato salad
Ingredients
4
servings
-
Steak with peppercorn sauce
- 4
- 100 g
- 3
- 2 tbsp
- 10 tbsp
- 2
- 4 tsp
- 250 ml
- 1 tbsp
- 1 tbsp
-
For the tomato salad
- 700 g
- 25 g
- 6
- 150 ml
- 70 ml
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Preparation
Still holding them together, move the steaks to brown the edges all the way round, then sear them on both sides until done to your liking - aim for 2-3 minutes each side for rare, 3 minutes for medium-rare or 4-5 minutes for medium-well.
Set the steaks aside in a warm place to rest while you make the sauce.
Pour out excess fat from the frying pan, then add the butter and melt over a medium heat until foaming.
Add the peppercorns, garlic and shallots, season well with with salt and cook for 2 minutes.
Add the whisky and cook off in the pan, then add mustard, cream and gravy powder and mix well.
Bring to boil, season to taste and simmer to thicken. Remove from the heat and add the chopped parsley.
Before serving, prepare the tomato salad. Pick the leaves from the basil and roughly chop, then mix the basil with the shallots.
On a serving dish, layer up the different coloured tomatoes with the basil and shallot mix until everything has been used up.
Whisk together the oil, vinegar, honey and seasoning to form a dressing, then drizzle over the top.
To serve, divide the steaks between plates and top with a drizzle of warm whisky peppercorn sauce. Serve immediately with the tomato salad on the side.
