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Pepper Steak

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“Another family favourite. I'm not giving cooking times for steaks, only sauce as it's up to you how you like your steak.”
READY IN:
12mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon oil
  • 4 steaks (your favourite type and size)
  • 3 tablespoons brandy
  • 4 teaspoons green peppercorns (the ones canned in brine)
  • 1 cup beef stock
  • 1 cup cream (I always use low fat)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chopped chives

Directions

  1. Heat the oil in a large pan and cook the steaks to your liking- (remembering they will have to rest and keep warm about 10 minutes, so they will continue to cook).
  2. Remove the cooked steaks from the pan, and add the brandy allow a little of it to cook away, add the peppercorns to the pan and crush about half of them with the back of a fork.
  3. Add the beef stock and cook over a high heat for a couple of minutes to reduce by about half.
  4. Add the cream and continue to cook over a high heat for a few more minutes until this mixture has again reduced by half-or to a nice consistency.
  5. Add the worchestershire sauce and the chives and serve over your steaks.

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