Steaks with peppercorn sauce
A traditional way to serve steak, a true classic
- Preparation: 10 mins
- Cooking: 10 mins
- Serves: 2
What you need:
- 2 sirloin, rib-eye, rump or centre cut steaks
- Salt and freshly milled black pepper
- 15ml/1tbsp olive oil
For the peppercorn sauce:
- 45ml/3tbsp good, hot beef stock
- 15ml/1tbsp Dijon mustard
- 5ml/1tsp whole black peppercorns, crushed
- 100ml/31/2floz double cream
- 15ml/1tbsp freshly chopped flat-leaf parsley
What you do:
- Heat a large non-stick frying or griddle pan, season the steaks and brush with the oil and cook according to your preference. Transfer to a warm serving plate, loosely cover with foil and keep warm.
- To prepare the peppercorn sauce; add the stock to the same pan and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream.
- Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce.
- Serve with the steaks and seasonal vegetables.
Cook's tip:
Cooking time: (Based on a 2cm/1/2in thick steak)
Rare: 2 1/2 minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
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Quality Standard beef
Quality Standard beef is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.
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