Beef
Cottage Pie
Cottage pie tops a savoury minced-beef filling with mashed potato. A reduced filling supports the potato layer, while forked ridges on top create extra…
Beef
Grilled Beef Steak with Pepper Sauce
Steak with pepper sauce pairs a browned beef surface with a creamy, stock-based sauce. Coarsely crushed pepper gives small bursts of heat rather than a uniformly dusty flavour. Resting the steaks lets the sauce be finished without extending the meat’s cooking time.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Choose steaks of similar thickness, not only similar weight. Use coarsely crushed pepper and stock with known salt content. Brandy is optional; omit it if unsuitable and do not assume brief cooking eliminates all alcohol.
Dry the steaks, sear in a properly heated pan and check their centres with a thermometer. Follow the stated minimum of 63°C with a three-minute rest for whole beef steaks. Build the sauce from usable browned residues, reducing stock before adding cream.
Burnt pepper or black pan residue should not be incorporated into the sauce. If the sauce becomes salty during reduction, dilute with unsalted liquid rather than adding more mustard. A thin sauce needs controlled reduction, not prolonged cooking of the steak in it.
About This Recipe
Steak with pepper sauce pairs a browned beef surface with a creamy, stock-based sauce. Coarsely crushed pepper gives small bursts of heat rather than a uniformly dusty flavour. Resting the steaks lets the sauce be finished without extending the meat’s cooking time.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy frying pan
- ✓ Saucepan
- ✓ Tongs
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Temper the steaks: Remove steaks from the refrigerator 30 minutes before cooking, pat dry and season with salt and half the pepper.
- Grill: Cook on a very hot grill or griddle for 2–4 minutes per side, depending on thickness; continue as needed until the centre reaches at least 63°C before resting.
- Rest properly: Move the steaks to a warm rack and rest for 6–8 minutes; carry-over heat will continue to raise the centre temperature.
- Sweat the shallot: Melt butter in a saucepan, cook shallot gently until soft and add the remaining crushed pepper.
- Reduce the sauce: Add brandy away from the flame if using, reduce, then add stock and simmer until concentrated; stir in cream and Dijon.
- Serve: Taste the sauce, slice the steak only if desired and spoon pepper sauce alongside rather than over the grilled crust.
Chef Notes & Tips
Use a thermometer for consistency: about 52–54°C before resting for medium-rare, or cook to your preferred safe doneness.
Ingredient choices: Choose steaks of similar thickness, not only similar weight. Use coarsely crushed pepper and stock with known salt content. Brandy is optional; omit it if unsuitable and do not assume brief cooking eliminates all alcohol.
Cooking control: Dry the steaks, sear in a properly heated pan and check their centres with a thermometer. Follow the stated minimum of 63°C with a three-minute rest for whole beef steaks. Build the sauce from usable browned residues, reducing stock before adding cream.
If something goes wrong: Burnt pepper or black pan residue should not be incorporated into the sauce. If the sauce becomes salty during reduction, dilute with unsalted liquid rather than adding more mustard. A thin sauce needs controlled reduction, not prolonged cooking of the steak in it.
Ingredient Substitutions
- ↔ Sirloin → rib-eye or rump steak of similar thickness
- ↔ Brandy → extra beef stock
- ↔ Cooking cream → crème fraîche loosened with stock
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve the rested steak with pepper sauce beside or lightly over one edge. Add separately prepared potatoes and vegetables according to the intended meal size.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Beef
Beef
Beef Goulash
This beef goulash uses sweet paprika, onion and caraway to flavour a tomato-rich braise with potatoes and peppers. The beef should become tender while…
Beef
Beef Souvlaki Plate
Beef souvlaki serves lemon-oregano seasoned steak pieces with peppers, onions, pita and tzatziki. A quick cook suits the sirloin, while the cool yogurt sauce…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.