BEEF WITH PINK PEPPERCORN SAUCE
■ Serves 6, prep 5 mins, cook 23 mins
WHAT YOU NEED
6 x 200g thick-cut beef sirloin steaks, trimmed
Celery micro greens, to garnish
PINK PEPPERCORN SAUCE 25g butter, chopped
1 eschalot, finely chopped
¼ cup red wine
2 cups beef stock
3 tsp cornflour
3 tsp canned pink peppercorns in brine, rinsed, drained
1 Season steaks with salt. Heat an oiled, large, heavy-based, non-stick frying pan over a medium to high heat. Add beef in two batches. Cook for about 3–4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil,
2 while making the sauce. To make sauce, melt butter in same heated pan. Add eschalot. Cook, stirring, for about 1 minute, or until…
