The local CO-OP sometimes has steak reduced - not necessarily brilliant cuts, but certainly good enough.
As I've mentioned elsewhere, I love Peppercorn Sauce so serve up with the food absolutely drowning in it - you can of course use a little less if you like.
Done correctly, the wedges will come out juicy with a nice pepper tang to them
Cooking Time
Prep: 5 mins
Cooking: 30 mins
Total: 35 mins
Categories
Beef
Ingredients
- 4 Steaks
- 1 large Onion
- 2 Baking Potatoes
- Ground Black Pepper
- Ground Salt
- Olive Oil
- Pre-made Peppercorn Sauce
Method
- Set the oven preheating to 200c
- Remove the steaks from their packaging and put on the side to come up to room temperature
- Wash the potatoes
- Peel the onion and then cut into thick slices
- Cut the potatoes into thick wedges
- Put the potatoes into a roasting tin or casserole dish
- Drizzle olive oil over them
- Grind copius amounts of black pepper over the wedges
- Grind some salt (just a quick sprinkle) over the wedges
- Turn the wedges over and grind pepper and salt over the other sides
- Put into the oven and roast for 15 minutes
- Remove the wedges from the oven, and turn each wedge over
- Sprinkle more pepper/salt if needed
- Put back in the oven
- Wait 10 minutes
- Put a splash of oil into a large frying pan and put over a medium-high heat
- Put the onions in and fry them for a couple of minutes
- Once they're starting to soften, either make room for the steaks, or move the onions to another pan
- Put the steaks into the pan
- Wait 30 seconds and then turn them to sear the other side
- Cook for 6 minutes (to get medium-rare), turning once half way through (use a timer on your phone)
- In the meantime, set the peppercorn sauce warming (in a pan, or in the microwave)
- Serve the steaks onto a plate, add the onions, and then the wedges, finally pour hot peppercorn sauce over the steaks
Keywords
steak, sauce, wedges, peppercorn, red meat, potato, beef,
