Steaks with Peppercorn Sauce Steaks with Peppercorn Sauce

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.

prep time
5 mins

cook time
20 minutes

2 people

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

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with the steaks and seasonal vegetables.