Peppercorn Creamy Crisps

Because peppercorn cause belongs with potato in all its forms.

10 minutes prep

30 minutes cook

Hugh Woodward

Ingredients

1 tbspbutter

2 tsppeppercorns

2, finely chopped shallots

1 finely chopped garlic cloves

50 mlbrandy

100 mlwhite wine

500 mlbeef stock

100 mldouble cream

1 bowlfulsteak flavoured crisps

1, sliced pan seared steak

1 focaccia sandwich bread

1 bagwatercress

3 tbspmayonnaise

Especially crisps. Chips are essentially a halfway point from potato to crisps right? So why not cut out the middleman and just serve crisps with your steak? IN A SANDWICH?

Method

Make the peppercorn sauce: heat the butter in a small saucepan and add the shallots, peppercorns and garlic. Briefly fry then deglaze with the brandy and white wine. Allow to bubble down and reduce it until the liquid has thickened then add the double cream and bring to a gentle simmer. Add salt to taste.

Toss through the crisps and serve in the sandwich with the sliced steak, mayonnaise and a tangle of watercress. Dig in!