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Steak, chips & quick pepper sauce
Serves 1
Easy
Prep:
Cook:
Home alone? This no-fuss version of a classic creates a special solo supper
Skip to ingredients
- 2 tbsp olive oil
- 1 large potatocut into chunky chips, skin left on
- 1 fillet steak
- 1 tbsp red wine vinegar
- 125ml beef stock
- 2 heaped tbsp extra thick double cream
Nutrition: per serving
- kcal801
- fat54g
- saturates23g
- carbs37g
- sugars3g
- fibre3g
- protein44g
- salt0.58glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
step 2
When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
step 3
Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.
