Peppercorn steak


    A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan fried, then finished with a creamy peppercorn and brandy cream sauce. This is great for two, or for one hungry person!


    London, England, UK
    7 people made this

    Makes: 1 (350g) steak

    • 2 tablespoons coarsely ground black peppercorns
    • 350g steak, such as ribeye or sirloin
    • salt to taste
    • oil for frying
    • 1/2 shallot, finely chopped
    • 4 tablespoons beef stock
    • 4 tablespoons double cream
    • 50ml cognac or brandy

    Prep:15min  ›  Cook:13min  ›  Ready in:28min 

    1. Season both sides of the steak with salt. Cover both sides in peppercorns, pressing to form a crust.
    2. Heat a drizzle of oil in a frying pan over high heat. Add the steak and cook for about 4 minutes on each side. Remove the steak and let it rest, and discard the oil in the pan.
    3. Return the pan to the heat and add the shallot. Cook and stir for one minute, then add the brandy. Reduce heat slightly and add the stock and cream. Let reduce to a creamy consistency. Salt to taste.
    4. Serve the steak with the sauce and enjoy!


    Peppercorn steak
    Peppercorn steak

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