Preparation: 25 minutes Cooking: 10 minutes Serves: 6
6 crusty bread rolls
2 x 150g ribeye steaks
3 tsp whole green pepeprcorns
3 tsp whole white peppercorns
4 tbsp olive oil
2 tsp garlic salt
For the shallot butter:
4 tbsp soft butter, divided
2 banana shallots, finely sliced
Remove beef 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 tbsp of olive oil and season with garlic salt. Press the peppercorns on to cover the entire surface of the meat.
Heat 1 tbsp of olive oil in a frying pan over a high heat. Add the steaks, searing for 2.5 minutes on each side for medium rare. Wrap the meat in foil to keep warm and allow to rest for ten minutes before carving.
While the steaks are resting, prepare the shallot butter. In the frying the pan used for the steak, heat 1 tbsp 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 shallot is soft and lightly browned then remove from the pan. In a small bowl, mix together the cooked shallots and remaining butter.
Slice the bread rolls in half horizontally. Spread the shallot butter generously on both sides. Slice the beef across the grain and fill the rolls, topping with a generous handful of watercress.