Dry Aged Chuck Steak with Madeira and Green Peppercorn Sauce

Name: Chuck Steak with Madeira and Green Peppercorn Sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 250g Chuck Steaks; 10 Sprigs Thyme; 5 Cloves Garlic; 100 g Butter; 0 Salt and Pepper; 4 Shallots Diced; 300 ml Good Beef Stock (reduced to 100ml); 100 ml Madeira; 2 Teaspoon Peppercorn Sauce; 1 teaspoon Wholegrain Mustard; 100 ml Double Cream

[[ recipeID=recipe-8lpbeb2s3, title=Chuck Steak with Madeira and Green Peppercorn Sauce ]]

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eatTelfit HQ, Unit 2 Herriot Court, Leyburn Business Park, Leyburn, North Yorkshire. DL8 5QA

Dry Aged Chuck Steak with Madeira and Green Peppercorn Sauce

Chuck Steak with Madeira and Green Peppercorn Sauce

My version of a classic French dish. For this we use our 28 day dry aged chuck steak a cheaper cut. Tougher but still with amazing flavour. Finishing this with the reserved browned butter gives it a rich beefy hit.

To serve I would advise slicing thinly across the grain before plating.

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 20 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

For The Beef

4 x 250g Chuck Steaks
10 Sprigs Thyme
5 Cloves Garlic
100 g Butter
Salt and Pepper

For The Sauce

4 Shallots Diced
300 ml Good Beef Stock (reduced to 100ml)
100 ml Madeira
2 Teaspoon Peppercorn Sauce
1 teaspoon Wholegrain Mustard
100 ml Double Cream

Instructions

The Steaks

Place skillet on hot stove and allow to get very hot for a couple of minutes. Meanwhile Dry off Chuck steaks and season liberally with salt and pepper.
Lightly oil the pan and Place steaks in pan and cook for 3 minutes on each of the 2 flat sides and also slightly brown all edges.
Add your garlic and thyme and then reduce the heat before adding the butter.
With a large spoon baste the steaks liberally in the foaming butter before removing the steak and most of the thyme and half of the butter (leaving the rest in the pan). Leave the steaks to rest and reserve the butter.

The Sauce

Add the diced shallots to the remaining butter, garlic and thyme and gently sauté till lightly browned.
Add the madeira and with a match carefully flambe.
Once the flames are gone add the stock and bring to a boil before adding the peppercorns and mustard.
Add the cream and boil gently for 2 minutes before adding back in the steaks.
Top with the remaining thyme and drizzle with the reserved browned butter.