Prep 10 mins
Cook 10 mins
Black pepper and steak, how great they work together! We all love peppered steak, but this version is so good, none of us bother to order it when we go out anymore as we know it just won't live up to this! Very Very Peppery, as a pepper sauce should be, and lovely and creamy too. The brandy is not optional in this recipe so do not dare to leave it out! You can make the sauce well in advance, so long as you remember to reserve some pepper to season your steaks with. Serve with chunky chips (fries) and perhaps some mushrooms and greens for a luxury Friday night meal.
- 2 large beef steaks
- 29.58 ml black peppercorns (can use a mixture of peppercorns)
- 29.58 ml butter
- 2 small shallots, very finely chopped
- 1 garlic clove (optional)
- 7.39 ml Dijon mustard
- 29.58 ml brandy
- 9.85 ml Worcestershire sauce
- 50 ml beef stock
- 250 ml double cream
- Grind the peppercorns either in a food processor, pestle and mortar or take out all but 2tbsp peppercorns from your pepper grinder and grind all that is left. Do not reduce to a fine powder, you want 'cracked' peppercorns.
- Season your steaks with salt and a generous amount of pepper on both sides and set aside until ready to cook just before serving.
- Melt the butter and gently fry the shallots on a medium low heat until just beginning to colour, approx 5minutes.
- Add the remaining ground peppercorns and the garlic if using, fry for 1-2 minutes only then pour over the brandy. Once bubbled for a second or 2, add the beef stock along with the Worcestershire sauce, mustard and cream, heat gently.
- Taste the sauce, season with salt if necessary and set aside until ready to reheat and use. Cover with clingfilm so that it touches the sauce to prevent a skin forming
- Grill or fry the steaks according to how you like it done (I think medium is perfect for this sauce) and serve with enough sauce to dip your chips into!