Description

This recipe for Perfect Steak with Peppercorn Sauce guides you to cook tender, juicy Scotch fillet steaks to your preferred doneness, topped with a rich and creamy peppercorn sauce made from green and black peppercorns, cream, Dijon mustard, and Worcestershire sauce. Served alongside fresh rocket salad and crispy fries, it’s an elegant yet accessible meal perfect for a special dinner or a luxurious weeknight treat.

Ingredients

Scale

Steak

2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
1 tsp sea salt flakes
2 tbsp olive oil

Peppercorn Sauce

2 tbsp unsalted butter
1 tsp freshly minced garlic
2 tsp green peppercorns in brine, drained (optional)
1 tsp freshly cracked black pepper, plus extra to serve
¼ cup (60 ml) dry white wine (optional)
½ cup (125 ml) beef stock
1 cup (250 ml) thickened (heavy) cream (full-fat only!)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Sea salt flakes, to taste, plus extra to serve

To Serve

Rocket (arugula) salad
Air fryer chips (fries), crispy oven fries, or freezer fries

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Instructions

Prep the steak: Remove the steaks from the fridge and let them come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat dry with paper towels and season all sides with sea salt just before cooking to avoid sweating the meat.
Cook the steak: Heat a large heavy-based pan (preferably cast-iron) over high heat. Add olive oil and immediately place steaks in the pan without overcrowding. Cook steaks to your desired doneness using the following timing per side: Blue – 1 minute; Rare – 2 minutes; Medium-rare – 3 minutes; Medium – 4 minutes; Well-done – 5 minutes, lowering heat to medium after first flip to prevent burning.
Rest the steak: Transfer steaks to a plate, cover loosely with foil, and let rest for 5-10 minutes while you prepare the sauce. Resting allows juices to redistribute ensuring a juicy steak.
Make the creamy peppercorn sauce: Turn heat off and let the pan cool 1-2 minutes. Add butter to the same pan, then immediately stir in minced garlic, green peppercorns (if using), and cracked black pepper for 30 seconds. Return heat to medium, add white wine, scraping browned bits from pan, and cook 2-3 minutes until reduced by half. Add beef stock and simmer 2-3 minutes until reduced by half. Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently (slow bubbles, not rapid boil) for 5-6 minutes until sauce thickens. Season with salt to taste.
Slice the steak: Optionally slice the rested steaks against the grain for tenderness. Sprinkle with extra salt if desired.
Serve: Plate the steak with rocket salad and fries of your choice. Spoon generous amounts of peppercorn sauce over the steak and finish with freshly cracked black pepper. Enjoy immediately.

Notes

Ensure steaks are dry before seasoning to prevent steam which causes a tough crust.
Green peppercorns in brine are optional but add a distinctive flavor to the sauce.
Use freshly cracked black pepper for best taste and texture in the sauce.
A cast-iron pan is preferred for even heat and a better crust on the steak.
Resting steak is crucial to retain juices and improve overall texture.