Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Peppercorn-crusted steak with a creamy sauce — France.
Equipment: Heavy frying pan
Measures and names
Ingredients
- 2 steaks (sirloin or fillet)
- 2 tbsp crushed black peppercorns
- 1 tbsp oil
- 20 g butter
- 1 shallot, chopped
- 150 ml double cream (heavy cream)
- Salt
- Buttered greens, to serve
Optional extras
- 50 ml brandy
Method
- Bring the steaks to room temperature, pat dry and season with salt. Press the coarsely crushed peppercorns firmly onto both sides.
- Heat the oil in a heavy pan until very hot. Sear the steaks for 2–3 minutes each side for medium-rare. Rest on a warm plate.
- Turn the heat to medium, add the butter and soften the shallot for 2 minutes.
- Add the brandy (if using) and let it bubble away, then pour in the cream and any steak resting juices. Bubble for 2 minutes until the sauce coats a spoon.
- Taste the sauce — the peppercorn crust brings heat, so it usually needs only a little salt.
- Spoon the sauce over the steaks and serve with buttered greens.
Swaps and tips
Crack the peppercorns coarsely for the classic crust. Serve with buttered greens or cauliflower mash, not chips.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 46 g | 5 g | 1 g | 77 g | 895 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
