Grilled Philly Steak With Guinness Peppered Sauce
Combine our velvety philly steak cuts with guinness and pepper sauce, and serve with rosemary infused roast potatoes for a meal that anyone would enjoy.
(Serves 2 people)
Ingredients
sea salt and freshly ground black pepper
1 tbsp oil
For the Guinness Peppered Sauce:
85 ml Guinness
185 ml beef broth
125 ml heavy cream
3 tsp coarsely crushed whole black peppercorns
For the Rosemary & Sea Salt Roasties:
800g potatoes (Maris Pipers or King Edwards), peeled
100g butter
2 cloves of garlic, sliced
2 tablespoon rosemary, finely chopped
sea salt and freshly ground black pepper
METHOD:
Firstly, remove the steaks from the fridge and put on a plate. I like to do this at least 30 minutes before I cook them so that the meat comes up to room temperature – it will result in a more tender meat.
Next prep the potatoes. Cut the peeled potatoes into one-inch cubes and place in a saucepan filled half way with salted water. Bring to the boil and then reduce to the heat to low and cook the potatoes for 15 minutes. Then drain. Place a frying pan over a medium heat and add the butter. Toss the potatoes in the butter, add the chopped fresh rosemary, sliced garlic and season with sea salt and freshly ground black pepper. Cook for 10-15 minutes or until the potatoes are cooked, crispy and golden in colour.
The sauce is so simple to make. Just place all the ingredients in a saucepan, over a medium heat and stir. Once the sauce starts to come to the boil, reduce the heat to low and simmer for 15 minutes. Taste and add more black pepper if you wish.
Once the sauce and roasties are cooked then cook the steak. Heat a griddle or frying pan over a high heat, until smoking hot. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper.
Let the steaks rest for about three minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
Original recipe can be found here