Description
This recipe delivers a perfectly cooked Scotch fillet steak paired with a rich and creamy peppercorn sauce. The steak is pan-seared to your preferred doneness, rested for optimal juiciness, and complemented by a luxurious sauce made with cream, mustard, and green peppercorns. Served with fresh rocket salad and crispy fries, it’s a classic and satisfying meal perfect for any steak lover.
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
- 1 tsp freshly cracked black pepper
- Sea salt flakes, to taste, plus extra to serve
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
- 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
Sides
- Rocket (arugula) salad
- Air Fryer Chips (Fries), Crispy Oven Fries, or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and leave them at room temperature for 20 to 40 minutes. Pat dry with a paper towel, then sprinkle all sides with sea salt just before cooking to avoid moisture loss.
- Cook the steak: Heat a large heavy-based pan over high heat and add olive oil. Immediately add the steaks ensuring not to overcrowd the pan. Cook according to your preferred doneness using a timer: Blue – 1 minute per side; Rare – 2 minutes per side; Medium-rare – 3 minutes per side; Medium – 4 minutes per side; Well-done – 5 minutes per side (reduce heat to medium after flipping to prevent burning).
- Rest the steak: Transfer steaks to a plate and loosely cover with foil. Let rest for 5 to 10 minutes while preparing the sauce to lock in juices and enhance tenderness.
- Make the creamy peppercorn sauce: Turn off the heat and let the pan cool 1 to 2 minutes. Add butter to the pan, then garlic, green peppercorns (if using), and cracked black pepper, stirring for 30 seconds. Return heat to medium, add white wine, and scrape browned bits from the pan. Cook wine until it reduces by half (2–3 minutes). Add beef stock and simmer until reduced by half (2–3 minutes). Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened, stirring occasionally. Season with salt to taste.
- Slice the steak: Optionally slice the steaks against the grain and sprinkle with extra salt if desired.
- Serve: Plate the steaks and serve with rocket salad, fries, and a generous spoonful of peppercorn sauce. Top with freshly cracked black pepper for finish.
Notes
- Use a heavy-based pan, ideally cast iron, for the best sear and even heat distribution.
- Allowing steaks to come to room temperature ensures even cooking throughout.
- Do not salt the steak too early to prevent drawing out moisture and making it dry.
- Letting the steak rest after cooking is key to juicy, tender results.
- The green peppercorns in brine add a unique, slightly spicy flavor to the sauce but can be omitted if unavailable.
- The sauce should simmer gently, not boil rapidly, to properly thicken without curdling.
- Serve immediately to enjoy the fullest flavor and optimal temperature.
