Steak with Whiskey Peppercorn Sauce

Thursday 11 January 2018

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!


  1. I can't even remember the last time I had red lunch.. I'm not counting Korean Beef..I mean like steak..bavette..roast beef..we have just gotten so far away from it..I have felt like making a roast lately..who knows:)
    A peppercorn sauce..or horseradish is my fave..:)
    Don't you wish our cooktops cleaned themselves? Splatter splatter;)

    1. We don’t really eat red meat a lot either Monique. I do enjoy a good steak every now and then. Oh and I adore Prine Rib, not that we can ever afford that! Right now i would settle for some counter space! Xo

  2. pardon me,,, my husband is drooling over my shoulder!!!

  3. Now that looks cooked to perfection. When I see overcooked meat, especially steak, I think, "Why bother?" It's not worth the calories when overcooked but when it's right it is SO worth it! The sauce sounds good too.

    I might make a roast or a meatloaf in the winter, maybe a pork tenderloin (over here they call that the other white meat but it doesn't look white to me!) but we rarely do steak, apart from summer on the grill. This looks well worth it!

    1. Its not something we eat very often either Jeanie, but once in a blue moon we do have a treat! We rarely eat red meat at all, just chicken and sometimes fish! xo


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