Description
This recipe delivers the perfect Scotch fillet steak cooked to your preferred level of doneness, paired with a rich and creamy peppercorn sauce. The steak is pan-seared to develop a beautiful crust and served alongside a peppercorn-infused cream sauce that is made right in the skillet with garlic, butter, white wine, beef stock, Dijon mustard, and Worcestershire sauce. Ideal for an impressive yet straightforward steak dinner served with salad and crispy fries.
Ingredients
Scale
Steak and Seasoning
- 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
- 1 tsp freshly cracked black pepper, plus extra to serve
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
Peppercorn Sauce
- 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 (no longer than 40 minutes). Pat the steaks dry with a paper towel and sprinkle all sides with sea salt just before cooking. This helps prevent the steak from sweating and becoming tough.
- Cook the steak – Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately place the steaks in the pan without overcrowding. Cook on one side for the time matching your preferred 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, lowering heat to medium after the first flip
- Rest the steak – Transfer the cooked steaks to a plate, cover loosely with foil, and let rest for 5–10 minutes. Resting allows juices to redistribute for a juicy steak.
- Make the creamy peppercorn sauce – Turn off heat and let the pan cool for 1–2 minutes to avoid burning the ingredients. Add butter, then garlic, green peppercorns (if using), and cracked black pepper to the pan. Stir for 30 seconds. Return heat to medium, add white wine (if using) while scraping browned bits from the pan; cook 2–3 minutes until reduced by half. Add beef stock and simmer 2–3 minutes until reduced by half. Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened. Season with salt to taste.
- Slice the steak – Optional: slice steak against the grain for tenderness. Sprinkle with extra salt if desired.
- Serve – Plate the steak with rocket salad and your choice of fries. Spoon generous amounts of creamy peppercorn sauce over the steak. Finish with extra freshly cracked black pepper.
Notes
- Bring steaks to room temperature before cooking for even cooking.
- Green peppercorns add a mild peppery flavor but are optional.
- Be sure to season steaks just before cooking to avoid drawing out moisture.
- A heavy-based or cast-iron pan ensures a better sear on the steak.
- Resting the steak is crucial for juicy, flavorful results.
- The sauce should simmer gently, not boil rapidly, to thicken properly and develop flavor.
