Description
This Perfect Steak with Peppercorn Sauce recipe delivers a tender and juicy scotch fillet steak cooked to your preferred doneness, paired with a rich, creamy peppercorn sauce cooked directly in the pan. Served alongside fresh rocket salad and crispy fries, this meal is both elegant and satisfying, ideal for a special dinner or indulgent treat.
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
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 them dry with paper towels, then sprinkle all sides with sea salt flakes just before cooking to avoid the steak sweating.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add the olive oil and immediately place the steaks in the pan without overcrowding. Cook according to your preferred 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 avoid burning.
- Rest the steak: Transfer the cooked steaks to a plate, cover loosely with foil, and let rest for 5–10 minutes to retain juices while you prepare the sauce.
- Make the creamy peppercorn sauce: Turn the heat off and let the pan cool for 1–2 minutes to prevent burning. Add the butter, followed by garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds. Return the heat to medium, pour in the white wine (if using), scraping up browned bits, and cook for 2–3 minutes until reduced by half. Add beef stock and simmer for another 2–3 minutes until reduced by half. Stir in cream, Dijon mustard, and Worcestershire sauce, then simmer gently for 5–6 minutes until thickened. Season with salt to taste. Remove from heat and set aside.
- Slice the steak: Optionally slice the rested steaks against the grain and sprinkle with extra sea salt if desired.
- Serve: Plate the steak slices with rocket salad and fries, spoon generous amounts of peppercorn sauce over the steak, and finish with freshly cracked black pepper to taste.
Notes
- Aim for steaks about 2.5–3 cm thick for optimal cooking and juiciness.
- Using green peppercorns in brine is optional but adds a distinctive flavor to the sauce.
- Freshly cracked black pepper enhances the crust and the sauce’s peppery taste.
- A heavy-based pan such as cast iron is best for a good sear and even cooking.
- Resting the steak after cooking is essential to retain moisture and improve tenderness.
