Steak with Peppercorn Sauce

Prep Time: 5 mins

Cook Time: 20 mins

Serves: 2 People

Based on a 2cm thick steak

Rare: 2 ½ mins per side

Medium: 4 mins per side

Well Done: 6 mins per side


  • 2 Sirloin, rump or rib eye steaks
  • Salt and pepper
  • 1 tbsp olive oil

For the Peppercorn Sauce

  • 3 tbsp good, hot beef stock
  • 1 tbsp Dijon mustard
  • 1 tsp whole black peppercorns, crushed
  • 100ml double cream
  • 1 tbsp freshly chopped flat-leaf parsley


  • Heat a large non-stick frying or griddle pan, season the steaks and brush with oil and cook according to your preference.  Transfer to a warm serving plate, loosely cover with foil and leave to rest.


  • To prepare the peppercorn sauce; add the stock to the steak pan and stir gently to remove any sediment from the base of the pan.  Add the mustard, peppercorns and cream.


  • Bring to the boil, reduce the heat and simmer for 2-3 mins until thickened.  Garnish with the parsley.  Stir any juices from the meat plate into the sauce.


  • Serve over the steaks with some fries or wedges and seasonal veggies or a crisp salad.

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