Steak with pink peppercorn sauce

In the Greedy household we do love a good steak, but over the past few months it’s become apparent that I’ve become a little stuck in a rut when it comes to cooking it. Option one is the gorgeous griddled steak with carrot and noodle salad, option two is to melt a big lump of Stilton over it. Both equally delicious on a perfectly pink slab of meat!

However this weekend I fancied a change, and inspired by the infamous ‘Wow!’ sauce of the ‘world famous’ Glenfiddich restaurant I decided to go pink.

Ingredients

  • 1 x tbsp vegetable oil
  • 25g clarified butter (melt a little more than you need in a small pan,  drain off the yellow part, discarding the white solids left at the bottom).
  • 2  x steaks (we went ribeye)
  • 1 x knob of butter
  • 2 x large shallots (I couldn’t get shallots so went with 1/2 a red onion this time) finely chopped
  • 6 x medium mushrooms , sliced
  • 3 x tsp pink peppercorns in brine (drained)
  • 3  x tbsp brandy
  • 100ml red wine
  • 200ml good-quality beef stock
  • 3 x tbsp double cream

Preparation

Heat a frying pan over a medium-to-high heat, then pour in the oil and half of the clarified butter. Season the steak with salt and plenty of freshly ground black pepper and cook to your liking. Transfer to a plate.

Add the remaining butter to the pan, fry the shallots, mushrooms and peppercorns over a medium heat for about five  mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan.

Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.

Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about five mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over.
I served with asparagus and new potatoes roasted with garlic and rosemary. It was bloody delicious even if I do say so myself!

Originally taken from BBC Good Food.

Leave a Reply

Your email address will not be published. Required fields are marked *