Thursday, July 20, 2006

Steak with Peppercorn Sauce


This green peppercorn sauce has a peppery garlic and white wine flavour. We served the steaks with mini potato bakes. The potato bakes are crunchy on the outside and soft in the middle.

If green peppercorns are unavailable you could use dried black peppercorns. If left whole, dried peppercorns are too hard to eat but they do add some heat to the sauce.

Serves 2.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1-2 cloves garlic, unpeeled
2 teaspoons butter and/or oil
2 pieces of steak (we used 2 x 180g fillet steaks)
100ml (5 tablespoons) white wine
150ml chicken stock
2 teaspoons green peppercorns in brine, drained
2 teaspoons Dijon mustard
2 tablespoons (40ml) thickened cream
Extra oil, for drizzling garlic

Pierce garlic cloves, place in a baking dish and drizzle with a little extra oil. Bake for 15 minutes at 180 degrees Celsius. Peel and mash when cool enough to handle.

Heat butter and/or oil in a frying pan, add steaks and cook until done to your liking. Remove steaks from pan. © exclusivelyfood.com.au

Add wine, stock and peppercorns to pan and simmer until liquid is reduced by half. Stir in garlic, mustard and cream.

Return steak and any juices to pan. Simmer sauce for about one minute until thickened to desired consistency.

We sprinkled the steaks with parsley and served them with mini potato bakes.


Mini Potato Bakes Recipe

Makes 4 individual potato bakes.

220g peeled and very thinly sliced potato (about 2 medium potatoes)
2 tablespoons cream
Salt and pepper

Preheat oven to 200 degrees Celsius.

Grease four holes of a muffin pan (1/3 cup capacity holes). Line with baking paper - we used three overlapping strips of baking paper to line each hole.

Mix potatoes, cream, salt and pepper together in a bowl. Layer the potato slices in the muffin holes. Pour any remaining cream over potato.

Bake for 30-35 minutes, until top is golden brown and potato is tender when tested with a skewer.
© www.exclusivelyfood.com.au


32 Comments:

Anonymous Anonymous said...

AMAZING! This is a fantastic meal - and so simple to prepare. The potato is the perfect partner for the peppercorn sauce. My tastebuds thank you for such a delicious recipe.

15/2/07 1:46 pm  
Anonymous Anonymous said...

Thank you so much for the fantastic recipe - it was fantastic, just like restaurant sauces. I added some extra peppercorn, because I like it quite peppery. Everyone should try it!

29/3/07 8:51 am  
Anonymous Anonymous said...

Delicious. Just cooked this for my girlfriend and her parents and it went down very well.

6/8/07 4:17 am  
Anonymous Anonymous said...

Fantastic taste and simple to make to boot ! I make this on a regular basis now - Thank you!!!

14/10/07 6:56 am  
Anonymous Anonymous said...

Can we use chicken fillets instead of beef?

24/11/07 3:14 pm  
Blogger Amanda & Debbie said...

Yes, you could use chicken fillets instead of the fillet steaks.

24/11/07 11:00 pm  
Anonymous Anonymous said...

So Yummy!

25/12/07 8:21 am  
Anonymous Anonymous said...

Would it still work without the cream? And if you added some finely diced bits of red capsicum?

29/4/08 1:27 pm  
Blogger Amanda & Debbie said...

If you omit the cream and add some red capsicum, the sauce won't be creamy but should still be tasty.

6/5/08 2:45 pm  
Anonymous AndyO said...

Cooked this a few times now and every time i perfect it a bit more until now... it is brilliant.

The best part is, anyone can cook this! So SIMPLE!

25/6/08 3:22 pm  
Blogger Janine said...

could i replace the cream with milk?

30/7/08 9:38 pm  
Blogger Amanda and Debbie said...

We don't recommend using milk in this recipe. If you replace the cream with milk, the sauce will be thinner and won't be creamy.

2/8/08 10:49 am  
Anonymous Anonymous said...

i really like this recipe. easy and delicious. i'm going to cook it again for my friends this weekend.

ps - i guess we have crush the peppercorns coarsely before adding them to the sauce, right?

24/9/08 1:21 pm  
Blogger Amanda and Debbie said...

If you use green peppercorns in brine, you don't need to crush the peppercorns before adding them to the sauce (although you can if you like). If you use dried peppercorns and wish to eat them with the steak, you will need to crush them as they are very hard.

5/10/08 12:18 pm  
Anonymous Anonymous said...

we used 1 tbsp double cream and 1 tbsp cream cheese and crushed black pepper..... gorgeous !!!
Could we replace the wine with brandy???

27/10/08 7:31 am  
Blogger Amanda and Debbie said...

Brandy would be a good substitute for the white wine.

27/10/08 10:41 am  
Anonymous Alex said...

This sounds fantastic - just what I was looking for. Going to give it a go tomorrow! Was just wondering if marinading before cooking will add anything, and if so any tips?

11/11/08 9:46 am  
Blogger Amanda and Debbie said...

The sauce is quite flavoursome, so we wouldn't marinate the steaks.

11/11/08 9:40 pm  
Anonymous Jacqui said...

Is there another way to cook the garlic aside from the 15 minutes in the oven? It seems like a lot of effort for not a lot of garlic. Would the microwave do?

9/12/08 7:27 am  
Blogger Amanda and Debbie said...

Hi Jacqui

You could try microwaving the garlic. This webpage has information on microwave "roasted" garlic.

14/12/08 8:34 pm  
Anonymous Anonymous said...

Terrific, Delisious, outstanding. Followed recipe second time around a little less peppercorn. Just awsome like a restaurant But Proud that I made it Thanks again.

7/1/09 5:43 pm  
Anonymous Anonymous said...

I wont be able to cook with wine, is there anything i can use instead or shall i just leave it out.
Thanks!

12/2/09 12:53 am  
Blogger Amanda and Debbie said...

You could just omit the wine from the recipe.

12/2/09 7:12 pm  
Blogger Sunbelt Software Blog said...

Thank you for a great recipe. I made it last night and it worked wonderfully. The only thing I changed was to add a pinch of sage. I served it with orzo and asparagus as sides. Came out great!

16/2/09 2:24 am  
Anonymous alex eckelberry said...

Wonderful recipe. I did it last night and it worked beautifully. The only change was I added a pinch of sage to the sauce, and probably used a tad more cream.

I served it with orzo and asparagus as sides. Worked out great!!

16/2/09 2:26 am  
Anonymous Anonymous said...

absolutely divine man the two of you are great are you chiefs? Because if u are i would go to your restaurant!!! I love the potatoas aswell!!! great idea.

22/2/09 9:31 am  
Blogger Amanda and Debbie said...

Unfortunately, we don't have a restaurant. We're glad you enjoyed the steak.

23/2/09 9:43 pm  
Anonymous Anonymous said...

SUPERB! I always cook steak for my family and look for different sauces to put with it. I find a lot are too sweet but this is beautiful. The potato ideas are soooo easy but taste to yummy. I added some cheese on the top and onion. Almost like a mini potato bake. THANK YOU!!!

18/8/09 9:01 am  
Blogger david.hughes said...

I cooked this for dinner tonight with some lovely thick scotch fillets. Definitely going to cook this again.

Thank you so much!

19/2/10 1:16 am  
Anonymous T&t said...

I just made this tonight and it was beautiful. My partner also really liked the flavours of the sauce and he is normally very fussy when it comes to food. For the peppercorns I used 2 tsp cracked black, green, pink and white as that's what I had and was lovely.

Used a premium beef rib steak with the bone in and served on a bed of mash instead of the potato with green beans and carrots on the side.

Delicious recipe, will definitely be using it again along with many of your other recipes that I have already tried and love.

7/3/10 9:44 pm  
Anonymous Claudia said...

I made this recipe tonight and it was fabulous, easy to make and very tasty. I just added some broccoli for extra colour. Thanks.

28/10/11 12:07 am  
Blogger andrew said...

terrible sauce recipe! it is sweet creamy taste with a hint of wine and the texture is far too watery. not a traditional pepper sauce you would expect with steak. yuk. tried the recipe again with my wife who is a retired chef and got the same result. she too was less than impressed. not sure who has written these reviews, but they seem off the mark. two thumbs down for me - sorry...

5/2/12 7:35 pm  

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