Pan Fried Peppercorn Steak is a dish that I love cooking. Not only for the amazing aroma and flavours but how simple and quick it is. This recipe uses black peppercorn but to vary the flavour, you can also use white or green peppercorns. Other colours are actually from a rose and not a pepper plant. As a late friend described this recipe. “A succulent delight. Seasoned, seared to perfection, pepper-crusted and juicy within. Sizzle in a hot pan, relish the aroma, indulge in pure steak heaven.”
Serve as a main dish with asparagus, tomatoes and a stunning cream sauce for a beautiful dish. The sauce uses the pan juices from the steaks for extra flavour and with the red wine or brandy, creates a perfect partner for the steak.
As this is a popular French dish called Steak au Poivre one on the favourite side dishes is French fries. They are easy to cook and always make your own instead of cooking frozen. The home cooked flavour of Pan Fried Peppercorn Steak is amazing with no additives.
If your not sure of how long to cook steaks, I use this guide. The information is in the bottom right of the page 2.
Pan Fried Peppercorn Steak
Ingredients
Steak Ingredients
- 2 large sirloin steaks 8oz each
- 2 tsp peppercorns
- 1 pinch salt
- 30 g unsalted butter
Sauce Ingredients
- 80 ml red wine brandy
- 180 ml beef stock vegetable
- 4 tbsp heavy cream
Instructions
- Remove your steaks from the fridge and from any packaging and bring to room temperature before cooking.
- Place the peppercorn into a mortar with a pinch of salt and crack with the pestle and then tip onto a shallow plate.2 tsp peppercorns, 1 pinch salt
- Dry the steaks with kitchen paper and then roll the steaks into peppercorns on all sides.2 large sirloin steaks
- Place a heavy bottomed pan over a medium flame and add the butter.30 g unsalted butter
- Once melted, carefully add the stakes to the pan and sear for about 4 minutes on each side for medium rare.
- Once cooked to your liking, transfer to a warmed plate and cover with a loose foil sheet for 5 minutes.
- Add the red wine to the pan with the juices from the steaks and stir to combine.80 ml red wine
- Add the stock and then stir until it has reduced by about 50% in volume.180 ml beef stock
- Add the cream and stir to combine.4 tbsp heavy cream
- Taste and add seasoning if needed.1 pinch salt
- Continue stirring until the sauce has thickened and reached the consistency you like.
- Pour the sauce over the steaks or into a warmed jug.
