Steaks with Peppercorn Sauce
A classic steak recipe featuring either sirloin, rump or rib-eye steaks and a creamy peppercorn suace that takes under 20 minutes to prepare and cook. A fantastic recipe for two.
Based on a 2cm/¾inch thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
- 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/3½floz double cream
- 15ml/1tbsp freshly chopped flat-leaf parsley
- 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.