Seared Beef, Peppercorn Sauce

Kevin Dundon


  • 2 tbsp peppercorns, crushed
  • 4 ST Striploin of beef
  • 1 tbsp. olive oil
  • 50g butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, chopped
  • 2 sprigs thyme
  • 2 tbsp brandy
  • 100ml beef stock
  • 1 tsp Worcestershire sauce
  • 1 tsp. Dijon mustard, optional
  • 100ml cream
  • Sea salt
  • 1 pack ST buttery mash potatoes


Peppercorn sauce is my ultimate sauce for a perfect steak dine in experience.

Ensure your pan is very hot at the start and once you add the butter to baste the fillet reduce to a medium heat to gently cook and baste the fillets. The butter will foam and become beurre noisette ( or brown butter) which will give the peppercorn sauce a richer flavour.

Prep time ; 5 minutes

Cooking time ; 10 minutes


Place the peppercorns in a pestle and mortar or alternatively in a clean kitchen clothe and crush until coarse. Set aside.

Preheat a sauté pan over medium high heat until very hot.

In the meantime, drizzle the oil over the striploin of beef and rub to coat well.

Place the beef on the pan. Season well and sear for 3 minutes on each sides over high heat to sear the pieces, then reduce the heat to medium and add the butter.

Continue to cook, basting the striploins in the butter for a further 2-3 minutes for medium or 4-5 minutes for well done.

Once ready, remove the steaks from the pan and over medium heat add the shallot, garlic, thyme and peppercorns.

Reduce the heat to medium/low, add the peppercorns and garlic, and cook for 30 seconds.

Pour in the brandy, flambéed then add the stock, mustard, and simmer for 2 minutes to reduce and concentrate the flavours.

Add the cream and bring back to simmer for a further minute or so.

Remove from the heat and add the rested striploins of beef back in the sauce to serve.

Serve immediately with some warm mash potatoes and a side of sauteed mushrooms.