A Pub classic, this creamy peppercorn sauce with juicy steak is a match made in heaven!
For this recipe rib-eye-steak is perhaps the best option as it is the finest of all steaks, offering a combination of luxurious tenderness plus big, beefy flavor. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill.
You can also use a more affordable cuts like porterhouse steaks or petite sirloin steak.
- 2 (300g) Rib-eye steak
- Salt and pepper
- Olive Oil
INGREDIENTS FOR THE SAUCE:
- 2 to 3 tablespoons peppercorns
- 60g butter
- 1 shallot, minced
- 100ml brandy
- 100ml beef stock
- 60ml double cream
- 10 min
- 15 min
1. Take the steak out of the fridge 30 minutes before planning to cook it.
2. Just before cooking, sprinkle both sides of the steak with salt and pepper.
3. Heat a pan on a high heat and add the olive oil until smoking.
4. Reduce the temperature and add the steaks.
5. Cook over medium-high heat until it reaches the desire doneness.
6. Transfer to a plate, cover loosely with foil to rest while you make the sauce.
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over medium high heat. Add the shallots and sauté until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning and add salt if necessary.
4. Serve with your favourite salad and fries.
The alcohol brings incredible depth of flavour to the sauce, it’s the secret ingredient. Classic creamy peppercorn sauce is made cognac or brandy, but marsala is great choice too.
Using freshly crushed peppercorns are best for a really great pepper flavour. Or use canned green peppercorns for less heat.