Description
This recipe for Perfect Steak with Peppercorn Sauce offers a deliciously seared Scotch fillet steak cooked to your preferred doneness and topped with a rich, creamy peppercorn sauce. The steak is pan-seared to develop a beautiful crust, then rested to retain juiciness. The sauce combines butter, garlic, green and black peppercorns, white wine, beef stock, cream, Dijon mustard, and Worcestershire sauce to create a luxurious accompaniment. Served alongside a fresh rocket salad and crispy fries, this dish is an impressive yet straightforward meal perfect for a special dinner.
Ingredients
Scale
For the 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
For the 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
- Prepare 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 paper towels. Just before cooking, sprinkle all sides evenly with sea salt flakes to help form a crust and avoid moisture loss during cooking.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat until very hot. Add the olive oil, then immediately place the steaks in the pan without overcrowding. Cook according to your preferred doneness: Blue – 1 min per side; Rare – 2 mins per side; Medium-rare – 3 mins per side; Medium – 4 mins per side; Well-done – 5 mins per side, lowering the heat after flipping to medium to avoid burning.
- Rest the steak: Remove the steaks from the pan and transfer to a plate. Loosely cover with foil and let rest for 5–10 minutes. Resting allows the juices to redistribute through the meat, ensuring tenderness and moistness.
- Make the peppercorn sauce: Turn the heat off and allow the pan to cool for 1–2 minutes to prevent burning. Add the butter, followed immediately by garlic, green peppercorns (if using), and freshly cracked black pepper. Stir for about 30 seconds until fragrant. Return heat to medium and pour in white wine, scraping the bottom of the pan to lift flavorful browned bits. Cook for 2–3 minutes until reduced by half. Add beef stock and continue simmering for another 2–3 minutes until reduced by half again. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer gently (small bubbles but not boiling) for 5–6 minutes until thickened. Season with sea salt flakes to taste.
- Slice the steak: Optionally, slice the rested steaks against the grain to maximize tenderness. Sprinkle with additional sea salt flakes if desired.
- Serve: Plate the steak slices with a side of rocket salad and fries of your choice. Spoon generous amounts of the creamy peppercorn sauce over the steak and finish with extra cracked black pepper for a burst of flavor.
Notes
- For best results, choose steaks 2.5–3 cm thick to ensure a good crust and evenly cooked interior.
- Green peppercorns add a mild, fresh pepper flavor; omit if unavailable.
- Freshly cracked black pepper enhances flavor; avoid pre-ground pepper if possible.
- A heavy-based cast-iron pan helps achieve a better sear due to even heat retention.
- Resting the steak is essential to retain the juices and ensure tenderness after cooking.
