steak with creamy peppercorn steak

Steak with creamy peppercorn sauce

  • serves 2
  • Easy

The peppercorn adds a touch of indulgence to this quick and simple dish. It's a great idea for a speedy mid-week meal. Plus, you'll be surprised how easy it is to make your own peppercorn sauce



  • rump steaks 2
  • butter
  • shallots 2 small, finely chopped
  • whole black peppercorns 1 tsp, crushed with a pestle and mortar
  • sherry vinegar 1 tbsp
  • beef stock 100ml
  • double cream 100ml
  • oven french fries 2 handfuls, cooked to serve
  • watercress to serve


  • Step 1

    Season the steaks well on both sides. Heat a heavy frying pan to medium/high heat and add a knob of butter. When the butter is foaming, sear the steaks for 2 minutes on each side for medium then lift out and keep warm under foil while you finish the sauce.

  • Step 2

    Add the shallots to the steak pan with another knob of butter and cook for 2 minutes until soft.

  • Step 3

    Add the crushed peppercorns and vinegar. Turn the heat up and boil until the liquid evaporates.

  • Step 4

    Add the stock and boil until reduced by half. Add the cream and simmer for 3-4 minutes, stirring. Season with salt if it needs it.

  • Step 5

    Put the steaks on warm plates, spoon over the peppercorn sauce and serve with chips and watercress.

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Nutritional Information

  • Kcals 522
  • Fat 42.1g
  • Saturates 23.1g
  • Carbs 3.6g
  • Sugars 2.5g
  • Fibre 1.1g
  • Protein 31.6g
  • Salt 0.4g