Description
This recipe presents the perfect Scotch fillet steak cooked to your preferred doneness and served with a rich, creamy peppercorn sauce. Featuring a simple yet elegant cooking process using a heavy-based pan, this dish pairs wonderfully with salad and crispy fries for a satisfying meal.
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 (Fries), Crispy Oven Fries, or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat the steaks dry with a paper towel and sprinkle all sides with sea salt flakes just before cooking to avoid moisture loss.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil and immediately place the steaks in the pan without overcrowding. Cook based on your preferred doneness: 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, lowering heat to medium after first flip to avoid burning.
- Rest the steak: Transfer the cooked steaks to a plate, cover loosely with foil, and let rest for 5–10 minutes to allow juices to redistribute while you prepare the sauce.
- Make the creamy peppercorn sauce: Turn heat off and let the pan cool for 1–2 minutes. Add butter to the pan, then immediately add garlic, green peppercorns (if using), and freshly cracked black pepper. Stir for 30 seconds. Return heat to medium. Add white wine (if using), scraping up browned bits, and cook for 2–3 minutes until reduced by half. Add beef stock and simmer for 2–3 minutes, reducing by half. Stir in thickened cream, Dijon mustard, and Worcestershire sauce. Simmer slowly bubbling for 5–6 minutes until thickened. Season with salt to taste.
- Slice the steak: Optionally slice the rested steaks against the grain. Sprinkle with extra sea salt if desired.
- Serve: Plate the steaks with rocket salad and fries, spoon generous amounts of peppercorn sauce over or alongside the steak, and top with freshly cracked black pepper to finish.
Notes
- Ensure steaks come to room temperature before cooking for even cooking.
- Use green peppercorns in brine for an authentic peppercorn flavor, but these can be omitted if unavailable.
- Freshly cracked black pepper adds essential texture and flavor—add more to taste when serving.
- A heavy-based cast-iron pan is preferred to get a nice crust on the steak, but any heavy pan will work.
- Letting the steak rest is crucial to keep it juicy and tender.
