Peppercorn Sauce Steak

Steak Peppercorn Sauce

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Course Main Course
Cuisine classic, French
Servings 2


  • 2 beef striploins
  • 2 tbsp. oil
  • 2 tbsp. black peppercorn crushed
  • 1 onion chopped
  • 1 garlic clove chopped
  • 1 sprig thyme
  • 2 tbsp brandy – optional
  • 100 ml good-quality beef stock
  • 50 g butter
  • 3 tbsp. cream
  • 1 spring onion or chives chopped
  • Salt and pepper
  • to serve.
  • Chive mash potato optional


  • Season the beef well and beef in the crushed peppercorns, pressing into the meat.
  • Preheat a griddle pan over high heat, drizzle some oil on the beef and rub to coat.
  • Season well with crushed peppercorns and salt and place on the griddle pan.
  • Sear on all sides 2-4 minutes until well coloured and cooked to your liking. When the beef is cook to your liking, remove from the pan and transfer to a warm plate to settle. (you can also leave them in the pan if desired.)
  • In the meantime, roughly crush 2 tbsp. of black peppercorns using a pestle and mortar.
  • Then, once the steaks are cooked to your liking or nearly cooked, in a second sauté pan, over medium heat, drizzle some oil and add some butter. Add the onions, garlic, thyme.
  • Cook for a minute and add the cooked steaks. Pour the brandy, then ignite. Once the flames have extinguished, return the pan to the heat, add the stock and cream.
  • Simmer for 1 minute and stir to ensure the sauce is coating the back of a spoon. Add the chives or spring onions and turn the heat off. Check the seasoning and baste the steaks to coat in the sauce.
  • Remove from the heat and serve immediately on a bed for chive mash potatoes.
Keyword Beef, Kevin Dundon, Peppercorn, Sauce, steak

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