Recipe of the Month

Steak with crème fraiche & peppercorns

• 1 tablespoon olive oil
• 1 small onion - finely chopped
• 450g (1lb) frying steak or fillet
• 2 teaspoons crushed black peppercorns
• 500ml Kallo Concentrated Beef Stock
• Seasoning
• 200ml tub crème fraiche

Heat the oil in a pan and soften the onion for 1 minute. Add the steak and fry for 2 minutes on each side or cooked until desired. Remove from the pan and keep warm.

Add the peppercorns to the pan with the stock. Bring to the boil and simmer for 5 minutes. Stir in the crème fraiche. Return the steak to the pan with any juices and remove from the heat.

Serve accompanied by new potatoes or mash and some freshly cooked broccoli.

Serves 4