Description
This recipe delivers the perfect pan-seared Scotch fillet steak cooked to your preference, topped with a rich and creamy peppercorn sauce. The steak is seared to form a flavorful crust, rested to retain juices, and served with an indulgent peppercorn cream sauce made with green peppercorns, Dijon mustard, and Worcestershire sauce. Ideal for a quick yet elegant meal, this dish pairs beautifully with crisp rocket salad and crispy fries for a complete, satisfying dinner.
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, crispy oven fries, or freezer fries
Instructions
- Prep the steak – Remove the steaks from the fridge and let them come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat the steaks dry thoroughly with a paper towel. Just before cooking, sprinkle all sides evenly with sea salt flakes to enhance flavor without causing moisture loss.
- Cook the steak – Heat a large heavy-based pan, ideally cast iron, over high heat. Add the olive oil, then immediately add the steaks without overcrowding the pan. This high heat sears the steaks and forms a beautiful crust.
- Cooking times – Cook the steaks depending on your desired doneness, using a timer for accuracy: 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 flipping once to avoid burning).
- Rest the steak – Transfer steaks to a plate and loosely cover with foil. Rest for 5 to 10 minutes; this allows juices to redistribute for tender results.
- Make the creamy peppercorn sauce – Let the pan cool off for 1 to 2 minutes to prevent burning the sauce ingredients. Add butter to the pan, then immediately the garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds to release flavors.
- Deglaze and reduce – Return pan to medium heat and add white wine, scraping browned bits from the bottom. Cook 2 to 3 minutes until wine reduces by half.
- Simmer with beef stock – Add beef stock and simmer for 2 to 3 minutes until reduced by half, intensifying flavor.
- Add cream and seasonings – Stir in thickened cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5 to 6 minutes, ensuring the sauce slowly bubbles until thickened. Taste and season with sea salt flakes if needed.
- Slice the steak – Optionally slice the steak against the grain for tenderness. Sprinkle with extra sea salt flakes if desired.
- Serve – Plate the steak alongside rocket salad and your choice of crispy fries. Generously spoon the peppercorn sauce over the steak and finish with freshly cracked black pepper.
Notes
- Use room temperature steaks for more even cooking and better crust formation.
- Patting steaks dry and salting just before cooking prevents the meat from sweating and becoming tough.
- Cast iron pans retain heat well and provide optimal searing results.
- Resting the steak post-cooking preserves juiciness and texture.
- Green peppercorns add a unique flavor; omit if unavailable.
- Use full-fat heavy cream for the richest, creamiest sauce texture.
- Cooking times are for approximately 2.5–3 cm thick steaks; adjust for thinner or thicker cuts accordingly.
