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What you need:

1 large steak , such as sirloin, rib-eye or rump
1 tsp olive oil
1 ciabatta bread roll, halved
1 tsp Dijon mustard
handful watercress
50g Stilton
splash balsamic vinegar

What you do:

Heat a frying pan or a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

Cut the steak in half, sit on top of the watercress, then crumble over the Stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

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What you need:

4  beef  steaks (sirloin or rump)

4 tbsp coarsely crushed black peppercorns
salt to taste
1 tbsp butter
1 tsp olive oil
5 tbsp beef stock
250ml double cream

What to do:
Place the crushed peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a  frying pan  until the foam disappears from the butter. Gently place the steaks in the frying pan and cook for  about 3 1/2 minutes per side.

Remove the steaks to a plate and cover tightly with foil.

Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it’s reduced and thickened (around 5-6 minutes). Place the steaks back in the frying pan, turn to coat with sauce then remove and place on the serving plate.

Gently  spoon over  the remaining sauce.

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