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Steak with watercress sauce


Serves: 2
timePrep time: 25 mins
timeTotal time:
Steak with watercress sauce
Recipe photograph by Kris Kirkham

Steak with watercress sauce

Nutrient-rich watercress is an often overlooked leafy green; its pepperiness works wonders with steak in this verdant sauce. Serve with dressed watercress, adding a little horseradish sauce to your dressing

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
503Kcal
Fat
29gr
Saturates
14gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
51gr
Salt
0.7gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 rump or sirloin steaks
  • 1 tbsp olive oil
For the watercress sauce
  • 15g butter
  • 1 echalion shallot, finely diced
  • 1 garlic clove, crushed
  • 75ml dry white wine
  • 100ml chicken or vegetable stock - use gluten-free stock if required
  • 1 x 80g pack watercress
  • 2 tbsp double cream

Step by step

  1. Remove the steaks from the fridge, pat dry with kitchen paper and leave to come up to room temperature while you make the sauce.
  2. Melt the butter in a medium saucepan and gently sweat the shallot and garlic with a pinch of salt for 5-7 minutes until soft and translucent. Pour in the wine, reduce until almost evaporated, then add the stock and bring to a simmer. Stir in the watercress then remove from the heat. Blend until smooth. Pour in the cream and blend briefly again. Season to taste and set aside.
  3. Heat a frying pan until very hot. Brush the steaks with the olive oil, season well, and sear for 2-3 minutes on each side, or until cooked to your liking. Remove to a plate, cover loosely with foil, and rest for 10 minutes.
  4. Meanwhile, gently reheat the sauce. Serve the steaks with the sauce spooned over, with dressed watercress leaves and chips, if you like. 

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