Peppered Beef and Watercress Rolls with Caramelised Shallot Butter

Course: Lunch Skill level: medium Serves 6

■ 2 x 150 g (5½ oz) ribeye steaks ■ 3 tsp whole green peppercorns ■ 3 tsp whole white peppercorns ■ 4 tbs olive oil

■ 2 tsp garlic salt

■ 6 crusty bread rolls

■ 100 g (3½ oz) watercress For the Shallot Butter:

■ 4 x 1 tbs soft butter

■ 2 banana shallots, sliced finely ■ Pinch of salt

1 Remove the steaks from the fridge and allow to come up to room temperature (about 30 minutes). Coarsely chop or grind the peppercorns and mix together. Drizzle steaks with 2 tablespoons of the olive oil and season with garlic salt. Press the peppercorns on to cover the entire surface of the meat.

2 Heat 1 tablespoon of olive oil in a frying-pan over a high heat. Add the steaks, searing for 2½ minutes on each side for medium rare (or longer if you prefer). Wrap the meat in foil to keep warm and allow to rest for 10 minutes before carving.

3 While the steaks are resting, prepare the shallot butter. In the frying-pan used for the steak, heat 1 tablespoon of butter. When the butter begins to foam, add the shallots with a pinch of salt and reduce the heat to low. Cook until the shallots are soft and lightly browned and remove from the pan. In a small bowl, mix together the cooked shallots and remaining butter.

4 Slice the bread rolls in half horizontally. Spread the shallot butter generously on both sides. Slice the beef and fill the rolls, topping with a generous handful of watercress.