Beef is a heavy meat, so it needs a heavier sauce. The combination of cream and Worcestershire sauce in this steak recipe complements the meat beautifully, and the peppercorns add an exciting hint of spice.
Method
To cook your steaks:
1. Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.
2. Crush the Knorr Beef Stock Cube, mixing it into a paste with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
3. Put the steaks into the pan and fry for about two minutes on each side, until they are sealed and medium-rare. Take the steaks out of the pan and put them on a plate.
4. Top tip: For medium-rare, watch the surface of the steak after turning. When the blood breaks the surface of the steak, it is cooked.
To make the sauce:
1. Pour the Worcestershire sauce into the hot pan and boil over a high heat until it reduces down by about half.
2. Add the double cream and bring back to the boil. You can tell the perfect amount of cream by the colour – it should be about the shade of a café latte. Season the sauce with half a Knorr Chicken Stock Cube, letting it dissolve into the mixture.
3. Let the sauce bubble and thicken a little, then add the peppercorns to taste. The more you add, the spicier it will be.
4. Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve.
1. Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.
