Steak with Peppercorn Sauce

Serves: 4
Preparation Time: 5
Cooking Time: 15


  • 4 x 250g sirloin steak
  • 50g black peppercorns coarsely cracked
  • 1½ tablespoons vegetable oil
  • 60g unsalted butter, chopped
  • 4 golden shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 100ml red wine
  • 250ml Campbell’s Real Stock – Beef
  • 100g pure cream
  • Sea salt


  1. Remove the steaks from the refrigerator 30 minutes before cooking to bring the meat to room temperature for optimal cooking.

  2. Heat the butter and oil in a large heavy based frying pan over a medium heat. When the butter starts to foam add the steak and cook for 4-5 minutes each side or until browned. Set aside to rest for approximately 5 minutes while making the sauce.

  3. Meanwhile, place the same pan over a low heat keeping the pan juices. Add the garlic and golden shallots; cook for 2-3 minutes or until just soft.

  4. Add the wine and peppercorns, increase the heat to medium-high and simmer for 1 minute, add the Campbell’s Real stock Beef and the cream, simmer for 8 minutes or until reduced by half. Return the steak and any juices to the pan for around 1 minute to warm through, check to see if any further seasoning is required.

  5. To serve, transfer the steak to plates, spoon over the sauce, and serve with a side of steamed vegetables and mashed potato. For a lighter mashed potato with extra flavor add beef stock instead of butter or milk when mashing.


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