Steak with creamy pepper sauce

Take the classic cream sauce up a notch with whole green peppercorns that gives an exciting edge to your steak meal.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Steak with creamy pepper sauce


  • 1 tablespoon coarsely ground black pepper
  • 4 x 250g scotch fillet steaks (or rump steaks)
  • 1 tablespoon olive oil
  • 2 tablespoon brandy
  • 1/3 cup (80ml) beef stock
  • 55 gram can green peppercorns, drained
  • 1/2 cup (125ml) thickened cream


  • 1
    Rub pepper over both sides of steaks.
  • 2
    Heat oil in a large non-stick frying pan over a medium-high heat. Season steaks with salt. Cook steaks for about 3 minutes each side or until done as desired. Remove the steaks to a plate; cover with foil to keep warm.
  • 3
    Pour the brandy into the pan; stir well to remove any nice brown bits from the pan. Add the stock, peppercorns and cream. Simmer, uncovered, for about 5 minutes or until thickened slightly. Season to taste. Add any juices from the steak to the pan; stir until combined.
  • 4
    Serve the steaks with the pepper sauce, creamy mashed potato and steamed greens.


If canned peppercorns aren't available, use 1 extra tablespoon of freshly ground black pepper instead.

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