From the OPR kitchen
A straightforward steak supper with a creamy peppercorn pan sauce.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Steak with peppercorn sauce
At home recipes · Date night
A straightforward steak supper with a creamy peppercorn pan sauce.
15 min prep · 35 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat oven to 220°C (200°C fan). Toss potato wedges with half the oil and a little salt; roast for 30–35 minutes until tender, turning halfway.
- 2Warm remaining oil in a heavy frying pan. Cook steaks on both sides until thoroughly cooked. For this recipe, check the centre reaches 75°C for 30 seconds. Rest on a clean plate for 5 minutes.
- 3Add stock, peppercorns, cream and mustard to the pan. Simmer gently for 3–4 minutes until slightly thickened. Steam beans until tender.
- 4Serve steaks with wedges, green beans and the hot sauce.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Steak thickness changes the cooking time. This version uses a fully cooked steak; use a thermometer rather than judging by colour.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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