Steak with black pepper sauce Recipe
Here is an easy and delicious meal of a humble steak combined with freshly cracked black peppercorns sauce.
Servings: 2 servings
Cost per serving $4.64 view details
- 450 g beef top round steak
- 2 tbs black peppercorns, pounded using mortar and pestle
- 100 ml red wine
- 100 ml beef stock, from ½ cube
- ½ tsp Worcester sauce
- ½ tsp cornstarch, dissolved in 2 tsp water
- 2 tbs sour cream
- 2 tbs balsamic vinegar
- 2 tbs sunflower oil
- 1 tbs maple syrup or runny honey
- 2 cloves garlic, chopped
- 1 tbs peppercorns, pounded using mortar and pestle
- Fresh thyme leaves
For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
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|Amount Per Serving||%DV|
|Serving Size 404g|
|Recipe makes 2 servings|
|Calories from Fat 307||48%|
|Total Fat 34.34g||43%|
|Saturated Fat 9.98g||40%|
|Trans Fat 0.0g|
|Total Carbs 19.87g||5%|
|Dietary Fiber 2.8g||9%|