Pepper crusted fillet steak skewers served with Béarnaise sauce
- 45ml (3 tbsp) olive oil
- 500g sirloin steaks, cubed
- crushed black peppercorns
- oil, for frying
- knob of butter
- ready-made Béarnaise sauce
Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to coatwell. Leave to infuse with the pepper for about 4 hours or overnight in the fridge.
Bring the steaks to room temperature before frying.
Heat the oil in a frying pan and sear the steaks for 1 minute on each side to seal.
Reduce the heat, add butter and cook for a further 4 minutes, turning once.Transfer to a plate and allow to rest.
Serve the steak cubes with cocktail sticks and Béarnaise sauce.