British beef steaks with a creamy smooth peppercorn sauce made with roast shallots, brandy and pink peppercorns.
That did sound quite nice when I read the packet and at £4.49 wasn’t a bad price either.
Having cooked the steak according to the instructions I served it with some sautéed mushrooms, steamed vegetables and oven roasted tomatoes on the vine.
The instructions were quite simple, cook the steak, remove from the pan, add the sauce and pour the sauce over the steak.
So what were they like?
Well it certainly wasn’t horrible, it did taste okay.
However at £4.49 you can’t expect the steak to be top quality sirloin, fillet or ribeye, and it wasn’t. It was quite a tough piece of rump I think, maybe even a cheaper cut of steak! The sauce should have had a real kick with the shallots, brandy and peppercorns… but alas it was bland and lacked any depth of flavour.
I always like the ideas behind much of the food and dishes I buy at Waitrose, but looking back over the blog I realise I don’t really enjoy them. Time to rethink my shopping habits.
Oh the tomatoes were fantastic by the way, very simple, take some fresh tomatoes, dribble some olive oil on them, roast them in the oven for 15-20 minutes. Delicious.
This is quite a quick meal and can be served with steamed vegetables and crispy potatoes.
I normally prefer ribeye cut of steak these days, with sirloin as second choice, as I prefer the flavour of ribeye. Rump, though cheaper, is often tougher than either ribeye or sirloin. I find fillet, not just more expensive, but often lacks flavour. Though in this dish it would work as the peppercorns and the pancetta add a striking flavour to the dish.
I prepare the steak by rubbing in some olive oil. Then in a plain unoiled hot pan I cook the steak. About half way through cooking I added some black peppercorns.
In order to save time, in a seperate pan I cooked off some pancetta and once they were nearly cooked added the mushrooms.
Removing the steak from the pan, once cooked, I added the pancetta and mushrooms and added half a tub of creme frache, which I let heat through.
I sliced the steak, put on the plate, poured over the sauce and served with steamed vegetables and crispy potatoes. It would also work well with plain rice.