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Chargrilled Peppercorn Steak

Chargrilled Peppercorn Steak

22 Dec 2022



4 Portions


4 x 150g fillet steaks
3 tbsps vegetable oil
1kg starchy potatoes, such as Maris Piper
2 vine tomatoes, halved
Salt and black pepper

Peppercorn sauce 
20g butter
1 large shallot, finely chopped
1 tbsp green peppercorns, drained or 2 tsps black peppercorns, crushed 
2 tbsps brandy
100ml beef stock
50ml double cream

To serve
40g watercress 


1.    Remove the packaging from the steaks and put them on a plate, season with salt and black pepper, and rub 1 tbsp oil onto both sides of each steak.
2.    Peel the potatoes and cut into thick chips. Place the chips into a pan and cover with cold water, bring to the boil, then simmer for 6-7 minutes then drain in a colander and pat dry on kitchen paper.
3.    Place the potatoes in a bowl and drizzle over the remaining oil, then season with salt.  Arrange the chips on two air flow racks and place on the top and middle shelves of the air fryer. Set the air fryer temperature to 180C and cook for 20 minutes, rotating the racks halfway through for even browning. Cook for a little longer if you prefer them more golden brown. Remove the chips from the oven and cover with foil to keep warm.
4.    Insert the 10 in 1 wire rack into the air fryer with the grill plate, ridge side up, on top of  the rack . Set the temperature to 180C and preheat the grill plate for 3 minutes. Place steaks on the grill plate and cook for 15 minutes for medium rare, turning the steaks halfway through. Add the tomatoes to the grill when you turn the steaks . When the steak is ready, take the rack and grill plate out of the airfryer and put onto a heat proof surface to cool. Wear oven gloves to remove the wire rack and grill plate from the airfryer as they will be very hot. Transfer the steak to a warm plate to rest. If the chips need to warm, pop them back into the air fryer for a few minutes.
5.    Whilst the steak rests, make the sauce; melt  the butter in a frying pan, then fry the shallots and peppercorns over a medium heat for 5 minutes, until the shallots have softened but not browned. Add the brandy and cook until it has almost evaporated, then  pour over the stock and continue to simmer 3-4 minutes, until the sauce reduces by half.  Stir the cream into the sauce and allow it to thicken slightly. Season the sauce to taste.
6.    Serve the steak on warm plates with the peppercorn sauce, chips, tomatoes and watercress alongside 


If you like your steak more well done, cook for 5 minutes longer.