Ingredients

Steps

• Place the egg white in a bowl and the crushed peppercorns on a plate.
• Dip the steak into the egg white then press into the peppercorns to coat.
• Heat oil in a pan over high heat and fry steak for 4 minutes per side.
• Remove the steak from the pan and keep it warm.
• Add 75ml red wine to the same pan and bring to a simmer.
• Stir in red wine vinegar, 30g butter, and salt, then cook until thickened.
• Place toast on a plate, top with steak, and pour the sauce over.
• Serve the dish with steamed purple sprouting broccoli.