Description
This Perfect Steak with Peppercorn Sauce recipe guides you to cook tender, flavorful Scotch fillet steaks with a rich, creamy peppercorn sauce. Accompanied by fresh rocket salad and crispy fries, this dish is ideal for an elegant yet simple meal ready in just 20 minutes.
Ingredients
Scale
Steak Ingredients
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
Peppercorn Sauce Ingredients
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- 1 tsp freshly cracked black pepper, plus extra to serve
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only!)
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve
To Serve
- Rocket (arugula) salad
- Air Fryer Chips (Fries), Crispy Oven Fries or freezer fries
Instructions
- Prep the steak – Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat the steaks dry with a paper towel, then sprinkle all sides with sea salt flakes just before cooking to avoid drawing out moisture.
- Cook the steak – Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately add the steaks without overcrowding the pan. Cook steaks based on desired doneness using a timer: Blue – 1 minute per side; Rare – 2 minutes per side; Medium-rare – 3 minutes per side; Medium – 4 minutes per side; Well-done – 5 minutes per side, lowering heat to medium after the first flip to prevent burning.
- Rest the steak – Transfer cooked steaks to a plate and cover loosely with foil. Let them rest for 5–10 minutes to allow juices to redistribute while you prepare the sauce.
- Make the creamy peppercorn sauce – Turn off the heat and let the pan cool for 1–2 minutes. Add butter, then immediately minced garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds. Return heat to medium, add white wine (if using) and scrape up browned bits, cooking for 2–3 minutes until reduced by half. Add beef stock and simmer for 2–3 minutes until reduced by half. Stir in cream, dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened, seasoning with salt to taste.
- Slice the steak – Optionally slice steaks against the grain and sprinkle with extra salt if desired.
- Serve – Plate steaks with rocket salad, crispy fries, and generous spoonfuls of peppercorn sauce. Top with extra freshly cracked black pepper as preferred.
Notes
- To achieve the best crust and tenderness, avoid salting steaks too early as it can cause them to sweat and dry out.
- Green peppercorns add a mild pepper flavor to the sauce but are optional if unavailable.
- Use a heavy-based cast-iron pan for even heat distribution and a better sear.
- Resting steak is crucial to retain juiciness and finish cooking evenly.
- The sauce uses full-fat cream for richness and proper consistency; lower fat creams will not yield the same texture.
