Steak Peppercorn Sauce
One of the tastiest and traditional sauce you can make any time of the year
- griddle pan
- Sauté pan
- 2 beef striploin
- 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
- 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.