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Moderate
Steakhouse Cut

Steak with Peppercorn Sauce & Veg

This delectable sauce is characterized by the distinct flavor of green peppercorns, which offer a mild peppery heat and a delightful burst of freshness. Served over a juicy Chunk 6oz Steakhouse Cut, with a side of your favorite veggies, this dish is a real showstopper.

Steakhouse Cut
Steak with Peppercorn Sauce & Veg

Servings

4
Servings

Prep

10 mins

Cooking

10 mins

Product

Steakhouse Cut

Method

Pan-seared
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INGREDIENTS

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For the Steak:

  • 4 Steakhouse Cuts (6oz)

For the Peppercorn Sauce:

  • 2 Tbsp olive oil
  • 2 Tbsp butter (or plant-based alternative)
  • 3 Tbsp shallots, finely chopped
  • 1 cup plant-based “beef” stock
  • 1/2 cup heavy cream (or plant-based alternative)
  • 1/4 cup brandy
  • 2 Tbsp red wine
  • 2 Tbsp green peppercorns in brine, drained
  • 1/2 tsp fresh thyme, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Garnish:

  • Fresh thyme sprig

Instructions:

1. Sear the Steaks

  • Heat a pan on medium-high heat for about 2 minutes. Add 2 tablespoons of olive oil and place the steaks in the pan. Sear on one side for about 2-2 ½ minutes, lightly moving the pan from time to time until the surface is deep brown. Flip the steaks, add 1 tablespoon of butter, and cook for another 2 minutes, basting the steaks with the melted butter to create a nice crust. Remove the steaks from the pan and set them aside to rest.

2. Make the Peppercorn Sauce

  • After removing the steaks, drain any excess fat from the pan. Turn the heat to high, add olive oil, and heat until shimmering. Add the chopped shallots and cook for about 2-3 minutes, or until softened and lightly browned. Carefully add the brandy and red wine, then ignite the alcohol to evaporate.

3. Reduce the Sauce

  • Pour in the plant-based "beef" stock and bring it to a boil, scraping the browned bits off the bottom of the pan. Allow the mixture to boil until it reduces to about 1/4 cup, which should take around 10 minutes. Add the heavy cream and green peppercorns, cooking until the sauce thickens slightly, about 3 minutes. Stir in the fresh thyme and season with salt and pepper to taste.

4. Plate and Serve

  • Plate the steaks alongside your choice of roasted potatoes, creamed potatoes, home fries, spinach, or asparagus. Pour about 3 tablespoons of the peppercorn sauce over each steak and garnish with a sprig of fresh thyme. Serve immediately.