The PERFECT Date Night Dinner! | Steaky Chips with peppercorn Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat and pork loin is less expensive than steak.

Preheat the oven to 200°C.

Place 1 kilogram of frozen oven chips on a baking tray and cook according to package instructions, usually about 20 to 25 minutes.

After 10 minutes of cooking the chips, remove 2 ribeye steaks from the refrigerator and let them sit for 30 minutes.

Drizzle 2 tablespoons of olive oil over the steaks and rub it in.

Sprinkle 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides of the steaks.

Heat a large frying pan over high heat and place the steaks in the hot pan.

Cook the steaks for about 5 to 6 minutes, turning every minute for a medium doneness.

Once cooked to your liking, remove the steaks from the pan and place them on a plate, covering them to rest.

Add 1 tablespoon of unsalted butter to the same pan and reduce the heat to medium.

Once the butter has melted, add 2 finely chopped shallots and cook for 2 to 3 minutes, stirring often until softened.

Add 4 teaspoons of lightly crushed black peppercorns and 1/4 teaspoon of salt to the pan and stir.

Pour in 180 ml of beef stock and 1 teaspoon of Worcestershire sauce, scraping the bottom of the pan to deglaze.

Bring the mixture to a boil and simmer rapidly for about 4 to 5 minutes until reduced by half.

Add 120 ml of double cream and the resting juices from the steak to the sauce, stirring to combine.

Slice the steak into thin strips and add them to the sauce, stirring together.

On a large tray or plates, pile up the cooked chips and top with the steak strips.

Drizzle the peppercorn sauce over the chips and steak, then sprinkle with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens