Steak with Peppercorn Sauce

All the flavour in a peppercorn sauce comes from the brown bits stuck to the pan after the steak comes out. You lift them with a splash of brandy or stock and finish with cream. It takes about as long as the steak needs to rest, which is the whole design.

1. 1

   Pat the steaks completely dry and season them heavily with salt and about half the crushed pepper.

   For this step

   • 2 × 225 g (450 g) sirloin or ribeye steaks
2. 2

   Get a heavy pan smoking hot with the oil. Lay the steaks in and do not touch them for 3 minutes. Flip, add the butter and cook for another 2 to 3 minutes, spooning the foaming butter over.

   For this step

   • 2 × 225 g (450 g) sirloin or ribeye steaks
   • 2 tbsp (28 g) unsalted butter
3. 3

   Move the steaks to a warm plate and leave them to rest. This is not a suggestion, it is where the juices redistribute.

   For this step

   • 2 × 225 g (450 g) sirloin or ribeye steaks
4. 4

   Drop the heat to medium. Soften the shallot in the pan for 2 minutes, then pour in the stock and scrape the base hard with a wooden spoon to lift everything stuck to it.

   For this step

   • 1 shallot
   • ½ cup beef stock
5. 5

   Let it reduce by half, then stir in the cream, mustard and the remaining pepper. Simmer for 2 minutes until it coats a spoon. Pour in any juices from the resting plate.

   For this step

   • ⅓ cup (80 g) double cream
   • 1 tsp dijon mustard
6. 6

   Slice the steak against the grain and spoon the sauce over.

Tap a step to check it off. Your place is saved on this device.

Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to cook

Beef Beef Stroganoff Seared strips of beef in a mustard and soured cream sauce, done in 20 minutes. Beef Steak Frites A properly rested steak, a garlic butter, and chips fried twice. Rice Bowls Ginger Scallion Chicken Rice Bowl A raw ginger and spring onion sauce that makes plain chicken taste like a restaurant.