Posts tagged with steak:

Peppercorn Sauce

Best served with a good juicy steak …


  • 2 tbsp black peppercorns, roughly crushed in a mortar and pestle
  • ½ glass red wine
  • 100ml beef stock
  • 4 tbsp cream
  • ½ tsp Worcestershire sauce
  • ½ tsp cornflour, mixed with a little water

Serves 3-4


  1. If cooking steak, brush both sides with olive oil, season with salt and ½ tsp of the crushed pepper. Place the steaks on a hot pan and cook to desired doneness. Set aside to rest, leaving any juices in the pan
  2. Add the red wine and deglaze the pan by scraping loose any meaty bits. Simmer for a few seconds to allow the alcohol to evaporate
  3. Add remaining crushed black pepper, beef stock, cream and Worcestershire sauce. Simmer for few minutes. Thicken the sauce with the the cornflour mix