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Steak with Whiskey Peppercorn Sauce

Wednesday, January 10, 2018 21:01
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Sometimes I think about becoming a vegetarian, but then I think about the things I really enjoy . . .  like steak and I realise I could never really do it.  Become a vegetarian.  I enjoy a good steak once in a while far too much to ever give it up.  No offense to vegetarians, I know they have their reasons, but I am a meat lover, albeit free range and organic if possible.  I try to only eat happy meat.

This recipe today is the perfect recipe for when you are wanting to indulge in a good steak with your partner.  I like meat that has hung a bit longer and which is organic and free range.  You can tell good meat by its colour.  It won’t be overly bright red  . . .  and it will be moist, but not overly moist, and not overly dry either.

It should be a dark red, not bright red . . .  without a lot of liquid in the package, and the fat on the edge should be creamy white, almost waxy looking in appearance.  Nicely marbled, without any obvious bits of tough sinew.  (I hate sinew.) 

There are many thoughts of school on salting prior to cooking or not.  I, personally, salt prior to cooking. If you let your steak rest properly before serving, any juices that might escape will be reabsorbed by the meat when it relaxes . . . salt just enhances the flavour of good meat.

Personally we like our steaks medium rare. They are tender and delicious.  Not bleeding, but nice and pink in the centre, with a good sear on the outside. 

Mmmm . . . now that’s a good looking steak . . . . perfectly done to my taste.

The sauce is beautiful also . . .  with lovely rich flavours that help to bring out the best of the meat and not overpower it. I am a real pepper lover . . .  that heat and bite really goes well with a good piece of beef, and the richness of the cream and butter and whiskey, well . . .  what can I say?  Perfectly sized for just two.  This could be your new romantic dinner option.

*Steak with a Whiskey Peppercorn Sauce*

Serves 2

Tender juicy steak, perfectly cooked and accompanied with a delicious peppercorn sauce. 

2 (200g) sirloin steaks (2 7-oz.)

oil to brush the steaks

fine sea salt and freshly ground black pepper

1 TBS olive oil

1 banana shallot, peeled and finely diced

2 cloves garlic, peeled and minced (remove and discard any green shoots prior to mincing)

500ml rich beef stock (2 1/4 cups)

2 TBS butter

2 TBS mixed peppercorns

2 TBS cream

2 TBS whiskey

Make the sauce first and keep warm.  Heat the 1 TBS olive oil in a saucepan. Add the shallots and garlic.  Sweat, stirring occasionally, over low heat and uncovered, until they are softened.  Season to taste with salt and black pepper.  Add the stock to the pan.  Bring to a boil and cook on high for 15 minutes until reduced by half.  Strain into a clean saucepan.  Whisk in the butter, cream, and peppercorns. Cook for a few minutes longer, then set aside and keep warm. 

Brush the steaks on both sides with a bit of oil and season with salt and black pepper.  Heat a grill pan until very hot.  Cook for 3 minutes on one side, then flip and cook for a further 3  minutes for medium rare.  Let rest  for a few minutes before serving on warm plates with the sauce spooned over top. 

I served with chips and onions rings and a crisp wedge of iceberg lettuce with my Creamy Cheddar Salad Dressing. We were both very happy campers.  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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