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Peppered Steak with Madagascan Green Peppercorn Sauce

Peppered Steak with Madagascan Green Peppercorn Sauce


Serve with the best baked potatoes ever and lemony green beans and you have one awesome, no-nonsense meal.

  • Serves: 2 |
    2 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
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Baked Potatoes
2- 4 medium floury potatoes
3 T (45 ml) coarse salt
2 T (30 ml) olive oil

500 g thick (+- 3 cm thick) rump steak or rib eye with a nice piece of fat.
2 Tbsp (30 ml) coarsely ground black pepper
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
Peppercorn Sauce
1 Tbsp (15 ml) butter 2 cloves garlic, crushed
3 Tbsp (45 ml) Madagascan green peppercorns in brine, drained.
3 Tbsp (45 ml) brandy
1 C (250 ml) cream
1 tsp (5 ml) coarsely ground black pepper
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) wholegrain mustard
freshly ground salt to taste

To Serve
butter for the baked potatoes
steamed green beans dressed in olive oil and lemon juice

Baked Potatoes
Preheat the oven to 200 °C.

Sprinkle 2 tablespoons (30 ml) of salt onto a baking tray. Prick a few holes in the spuds and rub with olive oil and the remaining salt. Bake for 1 hour. The skin will be crispy and the flesh, oh so fluffy!


Score the fat to prevent the steak from curling.

About 20 minutes before potatoes are ready, heat a large frying pan with olive oil and 1 tablespoon (15 ml) of butter.

Rub 2 tablespoons (30 ml) of pepper generously all over the steak and fry until nice and brown on the one side, then turn over and do the same with the other. This will take about 4 minutes a side. Reduce the heat to a more moderate level and turn the steak once more, frying gently until you spot pink droplets rising to the surface of the meat, this means that it is medium rare. It will take about 4-6 minutes to get to this stage. Remove the steak, cover with foil and allow to rest while preparing the sauce.

Peppercorn Sauce

In the same pan, add the remaining butter and sauté the garlic and green peppercorns for a minute, then add the brandy and fry until reduced by one third.

Add the cream and black pepper and simmer gently until cream has thickened to a consistency of your liking. Whisk in the mustards until well combined and season with salt to taste.

Cut the juicy steak into 2 portions and serve with sauce, lemony green beans and the perfectly baked potatoes generously slathered with salted butter. Perfection.