Description
A classic recipe for perfectly cooked Scotch fillet steaks served with a rich and creamy peppercorn sauce. This easy-to-follow recipe yields tender, flavorful steaks with a deliciously velvety sauce, perfect for a special dinner or weekend treat. Accompanied by fresh rocket salad and crispy fries, it’s a satisfying and impressive meal.
Ingredients
Scale
Steak
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
Peppercorn Sauce
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- 1 tsp freshly cracked black pepper, plus extra to serve
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only!)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve
To Serve
- Rocket (arugula) salad
- Air Fryer Chips (Fries), Crispy Oven Fries or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes (no longer than 40 minutes). Pat the steaks dry with a paper towel. Sprinkle all sides with sea salt flakes just before cooking to avoid sweating, which can toughen the steak.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately add the steaks without overcrowding the pan to ensure even cooking and a good crust. Cook according to your desired doneness: Blue – 1 minute per side; Rare – 2 minutes per side; Medium-rare – 3 minutes per side; Medium – 4 minutes per side; Well-done – 5 minutes per side (reduce heat to medium after the first flip to prevent burning).
- Rest the steak: Transfer the cooked steaks to a plate and cover loosely with foil. Let them rest for 5–10 minutes to allow juices to redistribute while you prepare the sauce.
- Make the creamy peppercorn sauce: Turn off the heat and let the pan cool for 1–2 minutes. Add butter to the same pan, followed by garlic, green peppercorns (if using), and freshly cracked black pepper. Stir for 30 seconds. Return heat to medium, add dry white wine (if using), scraping up browned bits from the pan bottom. Cook for 2–3 minutes until the wine reduces by half. Add beef stock, simmer for another 2–3 minutes until reduced by half. Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened, ensuring it bubbles slowly and does not boil rapidly. Season to taste with sea salt.
- Slice the steak: (Optional) Slice the steaks against the grain. Sprinkle with extra sea salt if desired.
- Serve: Plate the sliced or whole steaks with a generous spoonful of peppercorn sauce, accompanied by rocket salad and your choice of crispy fries. Finish with extra freshly cracked black pepper.
Notes
- For best results, allow steaks to come to room temperature to help them cook evenly.
- Green peppercorns in brine add a mild peppery pop but are optional if unavailable.
- Freshly cracked black pepper enhances flavor; add more to taste.
- Using a heavy-based pan, preferably cast-iron, helps develop a perfect crust on the steaks.
- Resting the steak after cooking is essential to retain juiciness and improve texture.
