Steaks with Peppercorn Sauce

Name: Steaks with Peppercorn Sauce - Recipes - Archer's Butchers
Prep time: 45M
Cook time: 6M
Total time: 1H50M
Yield: 2
Ingredients: Archers sirloin, rib-eye, rump or centre cut steaks; Olive Oil; Beef Stock; Dijon Mustard; Peppercorns; Fresh Cream

September 22, 2023
1 minute

Quick Cook

Steaks with Peppercorn Sauce - Recipes - Archer's Butchers

A classic steak recipe featuring either sirloin, rump or rib-eye steaks and a creamy peppercorn suace that takes under 20 minutes to prepare and cook. A fantastic recipe for two.

Type: French

Recipe Yield: 2

Preparation Time: 45M

Cooking Time: 6M

Total Time: 1H50M

Recipe Ingredients:

Archers sirloin, rib-eye, rump or centre cut steaks
Olive Oil
Beef Stock
Dijon Mustard
Peppercorns
Fresh Cream

Recipe Instructions: Heat a large non-stick frying or griddle pan, season the steaks and brush with the oil and cook according to your preference. Transfer to a warm serving plate, loosely cover with foil and keep warm. To prepare the peppercorn sauce; add the stock to the same pan and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream. Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce. Serve with the steaks and seasonal vegetables. To Cook Rare: 2½ minutes on each side To Cook Medium: 4 minutes on each side To Cook Well Done: 6 minutes on each side

Editor's Rating:
4

Cuisine Type: French

Serves: 2

Foodie Rating:

★★★★★ 5/5

Ingredients

2 sirloin, rib-eye, rump or centre cut steaks
1 tablespoon olive oil
For the Peppercorn Sauce:
3 tablespoons good, hot beef stock
1 tablespoon Dijon mustard
1 teaspoon whole black peppercorns, crushed
100ml double cream
1 tablespoon freshly chopped flat-leaf parsley

Method

Heat a large non-stick frying or griddle pan, season the steaks and brush with the oil and cook according to your preference.
Transfer to a warm serving plate, loosely cover with foil and keep warm.
To prepare the peppercorn sauce; add the stock to the same pan and stir gently to remove any sediment from the base of the pan. Add the mustard, peppercorns and cream.
Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. Stir any meat juices from the steak plate into the sauce.
Serve with the steaks and seasonal vegetables.

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side