For a special dinner why not cook this steak with pink peppercorn sauce and mushrooms? It's great for a steak night at home and a recipe your family will love if they like red meat and creamy sauces!
I'd forgotten all about this creamy steak recipe until I was looking through my drafts folder. I made it earlier this year when the weather was cold and the best thing to eat was crispy roasted potatoes and creamy sauces.
Now, that's a pretty good way of eating at any time of year and this creamy pink peppercorn sauce is certainly going to get made again before the cold weather returns. It's the perfect comfort food when you're craving a hearty steak dinner.
I have to say, this is also a dish to impress someone with. It's easy, but it tastes great. Plus, are there many people who don't love potatoes, steak and creamy sauces? Not many that I know of anyway.
It's also a pretty dish. The peppercorns are a lovely bright pink, especially before they go in the sauce. Unfortunately they lose some of their colour as they cook but this could be avoided by adding them (or at least some of them) at the last minute.
The red onions also keep the pink theme. But don't worry, it's not an especially a feminine dish. Trust me, you'd find it hard to find someone who wouldn't like this creamy steak in pink peppercorn sauce.
What are pink peppercorns?
It might surprise you but pink peppercorns are not actually pepperscorns at all! They are the same size as regular black peppercorns and have a slightly peppery taste but that is where the similarity ends. Pink peppercorns are actually the dried berries of the Peruvian Peppertree.
What ingredients are in creamy pink peppercorn sauce?
To make this steak with pink peppercorn sauce you'll need:
- Onion - I use red onion as I think the hint of pink it gives the sauce is lovely with the peppercorns but you can use regular brown onions instead.
- Garlic - Use a fresh garlic clove or a puree if you prefer.
- Mushrooms - You can use plain white button mushrooms, chestnut mushrooms or indeed any similar mushrooms.
- Thyme - I use dried thyme as I often don't have fresh thyme but feel free to use fresh thyme if you have it.
- Pink peppercorns - See above for more information about pink peppercorns
- Port - I just use a little. If you want to keep the dish alcohol-free then you can miss it out.
- Beef stock - I usually use a stock cube to mix up the stock but you can use homemade stock or a bought stock instead.
- Cream - I usually use double cream but you can replace it with single cream or even creme fraiche.
- Steak - Use whatever cut of steak is your favourite.
Can you use black peppercorns instead of pink in this sauce?
Although black peppercorns are not related to pink peppercorns you could still make this sauce with black peppercorns instead. It will be much more peppery though as black peppercorns have a stronger flavour.
So, if you do want to use black instead of pink peppercorns I would suggest using fewer and also crushing them a little as they are harder than pink peppercorns as well.
How else can you adapt this pink peppercorn sauce recipe?
I wouldn't make any huge changes to this rich and creamy sauce but you can make small tweaks such as using brown onions instead of red ones.
You can also choose to serve it with chicken or pork instead of steak. It would also be delicious served with vegetables such as roasted squash, cauliflower or celeriac.
If you don't have port then you could use a different alcohol in the pink peppercorn sauce. Whisky and brandy both work really well in this kind of creamy sauce.
What can you do with the leftovers?
Unless you increase the quantitites, you probably won't have much left over. However, any leftovers can be stored in an airtight container and then reheated in a small saucepan or in the microwave until piping hot.
The leftovers should keep in the fridge for about three days.
Can you freeze the leftover pink peppercorn sauce?
The simple answer is yes, you can freeze this creamy sauce but you might not want to! Creamy sauces do not always defrost and reheat well. The texture can go a little grainy when it's reheated so I would advise you to keep leftovers in the fridge and eat it up within three days instead.
Steak with Pink Peppercorn Sauce
- ½ red onion finely diced
- 1 garlic clove crushed
- 4 mushrooms sliced
- ½ teaspoon dried thyme
- 1 tablespoon pink peppercorns
- 2 tablespoon port
- 150 ml beef stock
- 350 g steak
- 3 tablespoon cream
- Fry the red onion, garlic and mushrooms until they have softened. Add the thyme and peppercorns.
- Add a dash of port and let it bubble for a couple of minutes. Then add the stock. Simmer for 10 minutes then add the cream.
- Begin cooking the steaks as the sauce is simmering. Use a frying pan or griddle pan. Turn once during cooking. When done to your liking, remove from the pan and leave to rest.
- Add some hot water from the kettle to the steak pan. Scrape any bits off the bottom and add to the pan with the sauce. Before serving, also pour any resting juices from the steaks into the pan with the sauce.
- Serve the sauce on top of the steaks along with some roasted potatoes and vegetables.
More recipes you might like
Why not check out these steak recipes as well:
- Fillet steak with bois boudrin
- Honey lime steak with chimichurri sauce
- Easy barbacoa beef steak tacos
- Steak with mushroom and whisky sauce
Keep in Touch
Do let me know if you make this steak in pink peppercorn sauce or any of my other recipes. I love to get feedback from readers.