Steak with Peppercorns and Pancetta

This is quite a quick meal and can be served with steamed vegetables and crispy potatoes.

I normally prefer ribeye cut of steak these days, with sirloin as second choice, as I prefer the flavour of ribeye. Rump, though cheaper, is often tougher than either ribeye or sirloin. I find fillet, not just more expensive, but often lacks flavour. Though in this dish it would work as the peppercorns and the pancetta add a striking flavour to the dish.

I prepare the steak by rubbing in some olive oil. Then in a plain unoiled hot pan I cook the steak. About half way through cooking I added some black peppercorns.

In order to save time, in a seperate pan I cooked off some pancetta and once they were nearly cooked added the mushrooms.

Removing the steak from the pan, once cooked, I added the pancetta and mushrooms and added half a tub of creme frache, which I let heat through.

I sliced the steak, put on the plate, poured over the sauce and served with steamed vegetables and crispy potatoes. It would also work well with plain rice.

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