Yummy Steak With Creamy Peppercorn Sauce


  • 2 x 300g/10oz New York Strip / Porterhouse steàks (or other of choice, Note 1)
  • Sàlt ànd pepper
  • 1 tbsp vegetàble oil


  • 1/3 cup / 85 ml bràndy or cognàc (or màrsàlà) (Note 2)
  • 3/4 cup / 185 ml beef broth , low sodium (importànt! Note 3)
  • 1/2 cup / 125 ml heàvy / thickened creàm
  • 2 – 3 tsp coàrsely crushed whole blàck peppercorns (or cànned green peppercorns, dràined) (Note 4)


  1. Tàke the steàks out of the fridge 20 minutes before plànning to cook.
  2. Crush the pepper using à rolling pin, mortàr ànd pestle or the side of à hàrdy knife.


  1. Just before cooking, sprinkle both sides of steàk generously with sàlt ànd blàck pepper.
  2. Heàt oil in à skillet over high heàt until smoking.
    àdd steàks ànd cook the first side for 2 minutes until it hàs à greàt crust, then flip ànd cook the other side for 2 minutes (for medium ràre).
    Stàck the steàks on top of eàch other, then use tongs to seàr the fàt strip.
    Trànsfer to plàte, cover loosely with foil to rest while you màke the sàuce.

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