Steaks with Horseradish and Peppercorn Sauce

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

Prep Time: 3 mins

Cook Time: 5 minutes

Serves: 2 people

Based on a 2cm 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

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2 lean sirloin, rib-eye or rump steaks
  • 1 tablespoon sunflower oil
  • 2 teaspoons black peppercorns, crushed
  • 4 tablespoons half fat crème fraîche
  • 1 tablespoon 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.