Succulent steaks coated with crushed peppercorns and served with a syrupy wine sauce.
Peppered Steak with a Merlot Sauce
Prepares: 4 servings
- Preparation time: 15–20 minutes
- Cooking time:: 6–18 minutes
- 4 good quality steaks, 3cm (1¼ inches thick)
- 1½ tsp black peppercorns
- 170ml (6 fl oz) Merlot wine (¾ cup)
- ½ tsp balsamic vinegar
- 2 tbsp olive oil
- 14g (½ oz) butter (1 tbsp)
- salt and freshly ground black pepper
- To serve
- mashed potatoes
- You will also need a heavy based frying pan/skillet
- Warm a plate in the oven.
- Trim any excess fat from the steaks. Crush the peppercorns coarsely 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.
- Heat the pan until it is really hot then 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.
- Meanwhile, pour the wine into the pan and let it bubble up and reduce until it makes a thick, syrupy sauce. Add the balsamic vinegar and butter and then stir in any juices that have run off the steaks. 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