For a special dinner why not cook this steak with pink peppercorn sauce? 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 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 dish is certainly going to get made again before the cold weather returns. In fact, this is a dish to impress someone with. It's easy, but it tastes great and are there many people who don't love roasted 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 at the last minute. The red onions also keep the pink theme. But don't worry, it's not just a feminine dish. Trust me, you'd find it hard to find someone who wouldn't like this 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. They are actually the dried berries of the Peruvian Peppertree.
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 they have a stronger flavour. So, if you do want to replace them I would suggest using fewer and also crushing them a little as they are harder than pink peppercorns as well.
Recipe for Steak with Pink Peppercorn Sauce
Steak with Pink Peppercorn Sauce
- ½ red onion finely diced
- 1 garlic clove crushed
- 4 mushrooms sliced
- ½ tsp dried thyme
- 1 tbsp pink peppercorns
- 2 tbsp port
- 150 ml beef stock
- 350 g steak
- 3 tbsp 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.
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Why not try my steak in a creamy mushroom and whisky sauce?
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Do let me know if you make this steak in pink peppercorn sauceor any of my other recipes. I love to get feedback from readers.
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