Before you cook
Background Recipe story & origin
Steak with peppercorn sauce became a British pub and bistro in the 1970s and 80s, part of the Continental-influenced cooking that swept through UK restaurants. The dish is related to French steak au poivre but uses green peppercorns in cream rather than crushed black pepper. Green peppercorns, which are unripe pepper berries preserved in brine, have a milder, fresher flavor than black pepper. The cream sauce tames their heat while the brandy adds sweetness. Sirloin became the traditional cut because it offers good beef flavor at a lower price than ribeye or fillet. The dish represents British pub food : unpretentious, satisfying, and better than the sum of its parts.
Before you start Equipment you'll need
- cast iron skillet — Provides high heat for searing steaks and building pan sauces with proper temperature control and fond development
- instant-read thermometer — Monitors doneness accurately and provides precise internal temperature readings for perfect cooking results
Safety Safety & allergen notes
- Brandy will flame when added; tilt pan away and stand back.
- Don't boil the cream or it will break.
- Green peppercorns in brine should be drained.
Non-negotiables Rules for success
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Use green peppercorns, not black.
Green peppercorns are milder and pop pleasantly; black would be too harsh
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Deglaze with brandy.
Brandy adds sweetness and depth; wine would make it too acidic
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Simmer, don't boil, the cream.
Boiled cream separates; gentle simmer keeps it silky
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Add peppercorns at the end.
Long cooking makes them mushy; adding late keeps their texture
Prep Get set first
About 5 min of prep
- Remove steaks from fridge 30 minutes ahead
- Drain green peppercorns
- Mince shallot
- Measure cream and brandy
This is a 20-minute dish. The sauce takes 5 minutes while the steak rests. It's pub food that tastes like it took much longer.
Ingredients
Instructions
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Sear the steaks
Pat steaks dry, season with salt and pepper. Heat cast iron over high heat, add oil. Sear 4 minutes per side for medium-rare (130°F). Transfer to plate and tent with foil.
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Make the peppercorn sauce
Reduce heat to medium. Add butter and shallot, cook 1 minute. Remove from heat, add brandy, return to heat and let flame burn off. Add cream and simmer (don't boil) until slightly thickened, 3-4 minutes. Stir in green peppercorns. Season with salt.
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Spoon sauce over
Add any accumulated steak juices to sauce. Place steaks on plates and spoon sauce generously over.
Chef's notes
SHOPPING: Sirloin steak (not top sirloin, which is tougher) should be about 1 inch thick with moderate marbling. Green peppercorns come in brine (best for this) or dried; use brined.
This sauce works on any steak; sirloin is traditional because it's affordable.
British pubs often serve this with chips (fries) and peas.
The sauce can be made slightly ahead and gently rewarmed.