Steak with Roasted Peppercorn Sauce
Recipe by Chef Neven Maguire.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Ingredients
-
1
tbsp
white peppercorns
-
1
tbsp
black peppercorns
-
4 x 175
g
striplion steaks
(preferably dry aged)
-
2
tsp
Donegal Rapeseed Oil
-
50
g
butter
-
2
shallots
(finely chopped)
-
85
ml
fresh beef stock
-
2
tsp
Worchestershire sauce
-
6
tbsp
cream
-
2
tsp
Dijon mustard
-
1
tsp
drained green peppercorns in brine
(rinsed)
-
2
tbsp
whiskey
-
salt
(to taste)
-
garlic mashed potatoes
(to serve)
-
steamed broccoli
(to serve)
Instructions
-
Dry roast the peppercorns for a couple of minutes, until aromatic. Transfer to a pestle and mortar and lightly crush down, then tip onto a flat plate. Pat the steaks dry with kitchen paper and press the mixed peppercorns onto both sides of the steaks using your hands.
-
Heat the oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add half the butter and cook the steaks for 5 minutes more, turning once, depending on how rare you like it.
-
Transfer the steaks to a plate, season with salt and set aside in a warm place to rest while you make the sauce.
-
Pour away any excess fat from the pan, add the remaining butter and fry the shallots for a few minutes, until softened but not browned. Add the stock and Worcestershire sauce and cook rapidly, scraping the bottom of the pan with a wooden spoon to release any sediment.
-
Stir in the cream, mustard and green peppercorns, then season to taste with salt and just warm through.
-
Heat the whiskey in a ladle over a flame and wait until it ignites, then pour it over the cream, stirring to combine. Simmer for 1-2 minutes to warm through.
-
Arrange the steaks on warmed plates, stirring any juices from the rested steaks into the peppercorn sauce.
-
Drizzle the sauce over the steaks and serve with the garlic mashed potatoes and steamed broccoli.