If you’re looking for something that is quick, easy and perfect to whip up any night of the week, look no further! Succulent beef accompanied by a thick, comforting brown sauce create this delicious Pepper Steak. Eat it with rice or your choice of pasta.
Share on facebook
Share on twitter
Share on linkedin
4pcs. sirloin steak each weighing about 226g (8oz)
1 ½ cup brown stock
3 tbsp. pickled green peppercorn, crushed
1 ½ cup cream
½ cup red wine
2 tbsp. butter
3 tbsp. olive oil
2 shallots, finely chopped
Salt & pepper
Heat olive oil and sautee shallots for a few seconds before adding crushed green peppercorn.
Add the red wine and reduce it all the way through.
Add brown stock and further simmer sauce until thickened.
Once thickened, add the cream and further reduce the sauce by half. Add salt to adjust seasoning.
Turn heat off and swirl in the butter to emulsify.
The sauce is now ready to be served over the steak.
Season steak with salt and pepper.
Grill or pan fry until cooked to your preference. Depending on thickness, 3-4 minutes on each side will result in a medium finish. (Do not overcook or it will be dry)