A Pub classic, this creamy peppercorn sauce with juicy steak is a match made in heaven!

For this recipe rib-eye-steak is perhaps the best option as it is the finest of all steaks, offering a combination of luxurious tenderness plus big, beefy flavour. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill.

You can also use a more affordable cut like porterhouse steaks or petite sirloin steaks. 

Ingredients :

• 2 (300g) Rib-eye steak


• Salt and pepper


• Olive Oil

Sauce:

• 2 to 3 tablespoons peppercorns


• 60g butter


• 1 shallot (minced)


• 100ml brandy


• 100ml beef stock


• 60ml double cream

Cooks In : 25 min

Difficulty : Easy

Preparation Method :

1. Take the steak out of the fridge for 30 minutes before planning to cook it.
2. Just before cooking, sprinkle both sides of the steak with salt and pepper.
3. Heat a pan on high heat and add the olive oil until smoking.
4. Reduce the temperature and add the steaks.
5. Cook over medium-high heat until it reaches the desired doneness.
6. Transfer to a plate and cover loosely with foil to rest while you make the sauce.

Sauce preparation:
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over medium-high heat. Add the shallots and sauté until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil for another 3 minutes.
3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning and add salt if necessary.
4. Serve with your favourite salad and fries.

Tips :

The alcohol brings an incredible depth of flavour to the sauce, it's the secret ingredient. Classic creamy peppercorn sauce is made of cognac or brandy, but marsala is a great choice too. Using freshly crushed peppercorns is best for a really great pepper flavour. Or use canned green peppercorns for less heat.