Succulent steaks coated with crushed peppercorns and served with a syrupy wine sauce.
Peppered Steak with a Merlot Sauce
- Preparation time: 15–20 minutes
- Cooking time:: 6–18 minutes
- 4 good quality steaks, 3 cm (1¼ inches thick)
- 1½ tsp black peppercorns
- 170 ml (6 fl oz) Merlot wine (¾ cup)
- ½ tsp balsamic vinegar
- 2 tbsp olive oil
- 14 g (½ oz) butter (1 tbsp)
- salt and freshly ground black pepper
- mashed potatoes
- You will also need a heavy-based frying pan/skillet
- First warm a plate in the oven.
- Then trim any excess fat from the steaks.
- Now crush the peppercorns using a pestle and mortar, or with a flat-ended rolling pin, and spread them out onto a plate. Press both sides of the steaks down onto the crushed peppercorns, shaking off any loose bits as you lift them off.
- Get the pan really hot, then reduce the heat and add the oil. Place the steaks in the pan and cook them for 3–4 minutes on each side for rare or 8–9 for medium to well done. Transfer to the warmed plate, cover loosely with foil, and leave to rest for 5 minutes while preparing the sauce.
- Pour the wine into the pan and let it bubble up and reduce until it makes a syrupy sauce. Add the balsamic vinegar, butter, and any juices that have run off the steaks. Give it a quick stir and season to taste.
- Serve with the sauce poured over the steaks and the mashed potato alongside to soak up the juices.
Updated: October 3, 2018