Steak Chips with Peppercorn Sauce

INGREDIENTS

• 1 kg (2lb 4oz) frozen oven chips
• 2 x 300g (2x 10.5oz) rib-eye steaks (removed from the refrigerator 30 minutes before cooking)
• 2 tablespoons oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Peppercorn sauce

• 1 tablespoon unsalted butter
• 2 shallots peeled and finely chopped
• 4 teaspoons black peppercorns lightly crushed
• ¼ teaspoon salt
• 180 ml (¾ cup) beef stock
• 1 teaspoon Worcestershire sauce
• 120 ml (½ cup) double (heavy) cream

To Serve

• chopped fresh flat-leaf parsley

DIRECTIONS

1. Start with the chips. Preheat the oven to 200–220°C fan/425–475°F. Place the chips in a single layer on a large baking tray and cook as per the packet instructions (usually about 20–25 minutes).
2. When the chips have about 15 minutes left to cook, make the steak and peppercorn sauce. Heat a large frying pan (skillet) over a high heat.
3. Rub the oil into the steaks using your hands, then sprinkle the salt and pepper on both sides. Place the steaks in the pan and cook for 6 minutes, turning every minute. Remove from the pan and place, covered, on a plate to rest.
4. Add the butter to the pan you cooked the steaks in and reduce the heat to medium. When the butter has melted, add the shallots, peppercorns and salt and cook for 2–3 minutes until the shallots start to soften.
5. Add the stock and Worcestershire sauce and bring to the boil. Simmer rapidly for 5 minutes until reduced by half.
6. Pour in the cream and any resting juices from the steak and stir together.
7. Cut the steak into thin slices. Add to the sauce, stir together and turn off the heat.
8. Divide the chips between plates or bowls. Top with the steak strips and peppercorn sauce and serve sprinkled with fresh parsley.