Description
This Perfect Steak with Peppercorn Sauce recipe guides you through cooking juicy, tender Scotch fillet steaks with a rich and creamy peppercorn sauce, perfect for an indulgent meal served alongside a fresh rocket salad and crispy fries.
Ingredients
Scale
Steak
- 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
- 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
Sides
- 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 them dry with a paper towel and sprinkle all sides with sea salt just before cooking to avoid moisture buildup.
- Cook the steak: Heat a heavy-based pan (preferably cast iron) over high heat. Add olive oil, then immediately place the steaks in the pan, ensuring not to overcrowd. Cook according to desired doneness: 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, reducing heat to medium after flipping.
- Rest the steak: Transfer steaks to a plate, loosely cover with foil, and let rest for 5–10 minutes to allow juices to redistribute.
- Make the creamy peppercorn sauce: Turn the heat off and let the pan cool for 1–2 minutes. Add butter, followed by garlic, green peppercorns (if using), and cracked black pepper; stir for 30 seconds. Return heat to medium, add white wine (if using), scrape browned bits off the pan bottom and cook until reduced by half (2–3 minutes). Add beef stock and simmer until it reduces by half (2–3 minutes). Stir in heavy cream, Dijon mustard, and Worcestershire sauce, simmer gently for 5–6 minutes until thickened. Season with sea salt to taste.
- Slice the steak: Optionally slice steaks against the grain and sprinkle with extra salt.
- Serve: Plate the steak with rocket salad and fries. Spoon generous amounts of peppercorn sauce over the steak and finish with extra freshly cracked black pepper.
Notes
- Use steaks about 2.5–3 cm (1–1¼ inch) thick for ideal cooking times and thickness.
- Green peppercorns add a slightly fruity heat but can be omitted if unavailable.
- Freshly cracked black pepper enhances flavor; adjust the amount to preference.
- A cast-iron pan is recommended for even heat and excellent searing.
- Resting the steak is crucial to keep it juicy by allowing the juices to redistribute before slicing.
