When it comes to enjoying a delicious steak, this Canadian Steak recipe is a go-to choice for many steak lovers. The versatility of this recipe allows you to achieve that perfect steakhouse finish at home - with a delicious homemade peppercorn sauce.
SERVES: 2
PREP TIME: 1 minutes
COOKING TIME: 10-12 minutes for the steak
Steak, Chips and Peppercorn Sauce Recipe
You will need...
Ingredients
4 teaspoons of our Great Northern Spice Canadian Steak & Burger Seasoning
2 rump/sirloin/rib-eye steaks
1 tablespoon Olive Oil
1 tablespoon of butter
1 teaspoon minced garlic or garlic puree
Chips and peas/asparagus to serve
Choice of sauce (Peppercorn sauce is our recommendation)
Peppercorn Sauce
85 ml Scotch whiskey, spiced rum, brandy or cognac
185 ml beef stock
125 ml double or heavy cream
2 - 3 teaspoons coarsely crushed pink/black or mixed peppercorns
How to cook the steak
To get the very best out of your steak, we recommend seasoning the meat 2 hours before cooking.
Sprinkle up to 1 teaspoon of our seasoning over each side of the steak, then sprinkle some extra salt over just before cooking.
Heat the oil. butter and garlic in a large frying pan until hot but not smoking.
Add the steaks, and sear evenly on each side. See your cooking instructions as each cooking time will depend on the size and type of your steak.
Finish the steak off by rendering the fatty edge. You can do this by holding the steak on its side using tongs for a minute or two.
Leave to rest on a warm plate for about 3-4 mins whilst you serve the rest of the meal. You may notice blood has drained from the steak - this is normal as the meat settles.
Serve the steak, pour over your choice of sauce and enjoy!
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How to prepare the peppercorn sauce
On a medium to high heat, add 85ml of your choice of alcohol to a sauce pan and simmer for 1-2 minutes to burn off the alcohol smell.
Add the beef stock then let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium. Add double cream and the peppercorns, stir in and simmer for 2 minutes until it thickens but don't let it boil or curdle).
Sprinkle in some salt and black pepper to season. If the sauce seems too thin, add a teaspoon or 2 of cornflour and stir in until it thickens.
Spoon the sauce over the steaks, serve immediately and enjoy!
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