Why steak with pepper sauce is so popular
Creating your own sauce from scratch gives a much fresher taste than using a packet mix. This recipe allows you to adjust the level of pepper to suit your own personal taste. It only uses one pan which makes the cleaning up very easy after dinner. Learning how to cook a steak properly is a useful skill for any home cook.
How to get steak with pepper sauce ready
Fry the meat: Season both sides of the steaks with a little salt. Heat the oil and half the butter in a heavy pan until it is very hot. Place the steaks in the pan and cook them for three minutes on each side for medium rare. Remove the steaks from the pan and set them aside to rest.
Sauté the shallots: Add the remaining butter to the same pan you used for the meat. Peel and finely chop the shallot then add it to the hot butter. Cook the pieces for two minutes until they are soft and translucent. Do not let them burn as this will make the sauce taste bitter.
Reduce the stock: Use a heavy object to crush the peppercorns into large pieces. Add the crushed pepper and the beef stock to the frying pan with the shallots. Let the liquid bubble and boil until it has reduced by half. This step concentrates the flavours before you add the creamy element.
Finish the sauce: Pour the double cream into the pan and stir it well to combine with the stock. Simmer the mixture for a few minutes until it becomes thick enough to coat the back of a spoon. Taste the sauce and add more salt if it is needed. Pour the hot sauce over the rested steaks and serve immediately.
Extra tips for steak with pepper sauce
Choosing the right cut of beef is important for a good result. A ribeye or sirloin steak provides plenty of flavour for your Steak with Pepper Sauce. Always take the meat out of the fridge at least thirty minutes before you start cooking. This helps the beef cook evenly all the way through to the middle.
Crushing the peppercorns yourself provides a much better aroma and texture than using pre-ground black pepper. Let the steaks rest on a warm plate while you finish the sauce in the frying pan. This ensures the meat stays tender and the juices do not run out when you cut it.
You can also try these recipes:
turkey roulade,
pasta with spinach and ricotta or
frittata with vegetables.
