Steak with Peppercorn Sauce

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Dad as a baby

You are my child, given to me by some miracle, that I cannot comprehend I was worthy of. You’ve come and blessed my life.” A Mother’s Love for her Child, Lee Degnan, 2006

My Grandmother desperately wanted children. She suffered with angina, however, and was told not to have any as it would affect her health. Her two sisters had already started their families and she dearly wanted her own. After years of waiting, she finally had a baby boy, John, my Dad. And with immense joy, she doted on him from the day he was born.

Sadly, she passed away when my Dad was four and he went a lived with his Aunt Rose in Bewell Head, Bromsgrove. This is my Dad’s favourite meal, steak and chips. A very British meal.

Steak with Peppercorn Sauce

Serves 4
2 tbsp peppercorns * 55g (2oz) butter * 1 shallot, minced * 90ml (3 floz) brandy * 125ml (4 floz) beef stock * 60ml (2 floz) double cream * salt * 4 steaks, fillet or rump

Pre-heat the grill on the highest setting for 10 minutes, whilst doing the following. Crush the peppercorns slightly using a pestle and mortar. Melt the butter in a saucepan over medium heat. Add the shallots and sauté until soft. Add the brandy and peppercorns and boil for 3 minutes. Add beef stock and boil for another 3 minutes.

Then add the cream and reduce to a simmer to heat through. Do not allow to boil. Once the sauce is at your desired thickness, taste and season accordingly. Meanwhile, grill the steaks under a pre-heated grill or fry in a griddle pan. Finally, pour the peppercorn sauce over the steaks. Serve with thrice-cooked posh chips. Click here for Thrice Cooked Chips recipe.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.


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