Steak with piquant peppercorn sauce

28 January 2015 - 10:02 By Sunday Times Food Weekly
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Steak with a kick makes for a filling and wholesome meal.

INGREDIENTS

2 steaks, either fillet, sirloin or rump

Oil

Freshly ground black pepper and salt

60ml ( cup) brandy, warmed

Peppercorn sauce:

30ml (2 tbsp) butter

30ml (2 tbsp) cake flour

5ml (1 tsp) ready-made mustard

20ml (4 tsp) black or pink peppercorns

125ml ( cup) beef stock

125ml ( cup) fresh cream

METHOD

Rub the steaks with oil on both sides and sprinkle with the black pepper, massaging the pepper into the meat. Allow to stand for 10 minutes. Sprinkle with salt. Preheat a pan until almost smoking hot and fry the steaks for 3-5 minutes on each side for medium. Just before removing from the pan, pour over the brandy and ignite. When flames have died down, remove the steak, cover with foil and set aside.

For the sauce, melt the butter in the steak pan without cleaning the pan first. Add the flour and stir to form a smooth paste. Add mustard, peppercorns and stock. Stir continuously until smooth and thickened. Stir in the cream and bring to the boil. Remove from heat, pour over the steaks and serve with greens of your choice. Serves 2

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