Creamy Peppered Steaks with Sweet Potato Chips

cook 30 mins
Tags: Quick eats
  • 1 tablespoon black peppercorns, crushed
  • 2 sirloin or rump steaks, about 200 g (7 oz) each
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 4 tablespoons crème fraîche
  • Tenderstem broccoli or green beans, to serve
  • 1 sweet potato, about 400 g (13 oz), scrubbed and cut into chips
  • 2 tablespoons olive oil
  • salt and pepper
  • Place the sweet potato in a bowl, toss with the oil and season, then spread over a baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, turning occasionally, until tender and golden.
  • Meanwhile, spread the peppercorns over a plate and season with salt. Add the steaks and press the peppercorns firmly on to both sides.
  • Heat a frying pan or griddle pan until hot, drizzle the steaks with the oil and cook for 3 minutes on each side for medium, or longer for well-done. Remove from the pan, cover and leave to rest.
  • Add the garlic to the pan and cook for 1 minute, then stir in the crème fraîche. Bring to the boil, stirring, adding a little water if the sauce is too thick. Spoon over the steaks and serve with the chips and broccoli or green beans.
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