Prep 2 mins
Cook 10 mins
Another family favourite. I'm not giving cooking times for steaks, only sauce as it's up to you how you like your steak.
- 1 tablespoon oil
- 4 steaks (your favourite type and size)
- 3 tablespoons brandy
- 4 teaspoons green peppercorns (the ones canned in brine)
- 1 cup beef stock
- 1 cup cream (I always use low fat)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chopped chives
- Heat the oil in a large pan and cook the steaks to your liking- (remembering they will have to rest and keep warm about 10 minutes, so they will continue to cook).
- Remove the cooked steaks from the pan, and add the brandy allow a little of it to cook away, add the peppercorns to the pan and crush about half of them with the back of a fork.
- Add the beef stock and cook over a high heat for a couple of minutes to reduce by about half.
- Add the cream and continue to cook over a high heat for a few more minutes until this mixture has again reduced by half-or to a nice consistency.
- Add the worchestershire sauce and the chives and serve over your steaks.
Is pepper steak this way not done in the US or something? Searched for pepper steak and got stir fries with peppers (or what Australians call capsicums). Found this one and noticed Jan is Aussie too!<br/>Now to review: We thought this was great. Easy and tastes indulgent. I made it exactly to recipe and it was lovely. Disagree with previous reviewer, I think the stock and worcester adds a real depth of flavour - thanks Jan
I love pepper sauce on my steak and this sauce is really good. Dave found it easy to make too. We did need to add a bit of salt. Will definitely make again soon.
I don't think one needs the beef stock here. I tried keeping it a lot simpler and ir works wonders. I even removed the worchestershire sauce and again it was very good. The key is the rest: good beef, brandy, cream, pepper.