Steak with peppercorn sauce
|4||sirloin steaks sirloin steak|
|100 g g||butter butter|
|2 tbsp tbsp|| black peppercorns
|10 tbsp tbsp||malt whiskey malt whiskey|
|4 tsp tsp||wholegrain mustard wholegrain mustard|
|250 ml ml||cream cream|
|1 tbsp tbsp|| parsley
|1 tbsp tbsp||gravy powder gravy powder|
For the tomato salad
|700 g g|| cherry tomatos
(red and yellow, chopped in half)
|25 g g||basil basil|
|150 ml ml||rapeseed oil rapeseed oil|
|70 ml ml||balsamic vinegar balsamic vinegar|
|black pepper black pepper|
Whisky and peppercorn steak with tomato salad
- 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.
- 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.