Steak & Peppercorn Sauce
Added 2025-07-15 15:39:17 +0000 UTC1 thick cut rib-eye steak (approx. 350-400g)
2-3tbsp olive oil
75g butter
10 thyme sprigs - tied together
1 garlic bulb, cut in half
1 banana shallot, peeled & finely diced
2tbsp green peppercorns
1 garlic clove, peeled and crushed
50ml brandy or cognac
1tsp Dijon mustard
200ml beef stock
1tsp Worcestershire sauce
150ml double cream
Sea Salt & Black Pepper
Method:
For the steak:
Season the steak generously with salt and black pepper.
Heat the oil in a heavy based, cast iron or stainless steel frying pan over a medium high heat.
Place the steak in the hot pan and sear for 3-4 minutes without moving it. Turn the steak over and cook it on the other side for another 3-4 minutes.
Add the butter along with the thyme and garlic, and baste the steak with the foaming butter for 2-3 minutes until you are happy with the cooking of your steak.
Transfer the steak to a plate or chopping board and leave to rest for 4-5 minutes with the thyme and garlic on top of it.
While the steak is resting: return the pan to a medium heat, add the shallot & cook for a minute, or until softened. Add the green peppercorns and garlic and cook for 1-2 minutes.
Pour in the alcohol and flambΓ© carefully, until almost completely evaporated. Add the mustard, beef stock and Worcestershire sauce, stir well and bring to a rapid boil and allow the stock to reduce by half. Then add the cream and continue to cook until the sauce has thickened to a coating consistency.
Slice the steak and serve with the sauce, along with chips and some sort of green vegetable, if that is the sort of thing you are into!
