This delicious steak with peppercorn sauce recipe is perfect served with homemade chips and heaps of fresh peas. It's a real family winner you'll want to make over and over. This recipe serves 2 people and will take only 20 mins to cook. The peppercorn sauce in this recipe is delicious and really adds a little something special to your cut of meat. The sauce is best made and served on the same day but leftovers can be stored in an airtight container or jar for up to 2 days.
Learn how to cook steak perfectly with our easy and informative guide!
Ingredients
- 2tbsp black peppercorns
- 2 x 200g (7oz) rump, sirloin or rib-eye steaks
- 1tbsp olive oil
- 150ml (5floz) beef stock
- 100ml (3½ floz) double cream
- 1tsp Dijon mustard
- Selection of vegetables, to serve
WEIGHT CONVERTER
Method
- Crush the peppercorns with a rolling pin. Brush the steaks with the olive oil, then press the cracked peppercorns on to both sides of the steaks.
- Heat a frying pan until very hot. Put the steaks in the pan and cook for 1 min or until the juices come to the surface of the uncooked side. Turn the steak over and sear the other side for 1 min, then reduce the heat to medium and cook for a further 3 mins (turning once) for rare, 6 mins for medium or 10 mins for well done. Remove from the pan, set aside and keep warm.
- Pour the stock into the pan and boil until reduced by half. Add the cream and allow to bubble up and thicken, then stir in the mustard. Serve with the creamy sauce and a selection of your favourite vegetables.
Top Tip for making Steak with peppercorn sauce
Watching your weight? Use a cream substitute, such as Elmlea, instead of double cream.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Beef and beetroot salad
This beef and beetroot salad matches juicy succulent stead with chargrilled vegetables and inky dark beetroot to make one of the tastiest salads around.
By Jessica Dady Published
-
Thai spiced steak salad
This Thai spiced steak salad is packed with crunch and texture, with a base of noodles so it's filling as well as tasty. Perfect for fun meal for two.
By Jessica Dady Published
-
Mini chilli beef pies
These mini chilli beef pies are perfect for a snack, packed lunch or for taking on a picnic. Serve them with a crispy salad.
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Top 10 positive traits children learn from their parents - and #5 is no easy task
Have you passed any of these on to your kids?
By Ellie Hutchings Published