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23 March 2009

Steak with Peppercorn Sauce

I love pepper sauce with steak. I have experimented with quite a few variations. This week I tried a combination of one I saw on French Food at Home and one that was in Donna Hay Classics 1. I think it was the best by far, but probably not the lowest in fat. If I am trying to make a low fat meal, I use Carnation Light 'n' Creamy, which works really well. You probably need to add a little extra cornflour though.

I'm not overly happy with the photo for this one. Once I make it again, I'll take a better photo. But trust me, it tasted delicious.

I used creme fraiche in this recipe because I love its tang. It is also very thick, so I did not need to add much cornflour. I used beef stock that comes in one of those tetra packs. I have never tried this recipe using powdered beef stock and water. I really think the result would not be as good, but feel free to have a go.

Ingredients (serves 4)

4 steaks
1 cup beef stock
1 cup creme fraiche
3-4 teaspoons green peppercorns lightly crushed
1 teaspoon cornflour
1 teaspoon beef stock, extra

Heat the beef stock in a small saucepan until boiling. Reduce until only 1/3 cup liquid remains.

Meanwhile, cook steak to your liking and set aside to rest.

Once beef stock has reduced (to allow the flavour to intensify) add the creme fraiche and green peppercorn to the stock. Whisk to combine. Blend the cornflour with the extra beef stock and add to sauce. Allow to simmer for a few minutes until thickened.

Serve steaks topped with peppercorn sauce. I like to serve this dish with crunchy potatoes.


  1. Steak with pepper sauce is one of mine and my Hubby's favourite meals. Seriously this was the BEST pepper sauce I have ever tasted!!!!
    It was so easy to make, not too thin and just delicious. I've been experimenting with pepper sauce for years using different reducing/thickening techniques & ingredients such as brandy, marsala, shallots, cream, no cream, wine, stock etc.... but have never found the perfect sauce until now. Thank you so much!

  2. Thanks, that was very nice. When you refer to the 'extra beef stock' I assume you are talking about the juices in the frying pan from the steaks. If that is not what you are talking about, it should be. Last step should be putting the sauce in the pan to get mix in the steak fats. But you all know that already!

  3. Thanks for your comment, it is lovely when people take the time to comment. I cook extremely lean steaks, so I do not often have any juices left over in the pan. If I did, I would certainly add them to the sauce. For this recipe I either use just a little additional beef stock or the resting juices. Alternatively, I sometimes add a splash of beef stock or wine to the hot pan to deglaze and lift off any flavour stuck on to the pan.