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Pepper steak

Pepper steak

Total Time
30 min
15 min
15 min
Pepper-crusted sirloin steak is served with a shallot, zucchini and brandy sauce in this showstopping recipe that’s ideal for a special occasion.



1 tbs, black variety, crushed

Beef sirloin steak, raw

495 g, (Buy 4 x 155g steaks), fat trimmed

Olive oil

2 tsp


3 medium, halved lengthways, thinly sliced

Green shallot(s)

3 individual, finely chopped


2½ tbs

Beef stock

½ cup(s), (125ml)

Dijon mustard

3 tsp


  1. On a plate combine peppercorns and ½ teaspoon salt. Coat steak on one side with pepper mixture, pressing on lightly to give an even coating, place onto a separate plate.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook steaks, peppercorn side down, for 3 minutes per side, or until cooked to your liking. Transfer to plate and loosely cover with foil, rest for 5 minutes.
  3. Cook zucchini and shallots in the same frying pan, stirring, for 3 minutes or until zucchini is tender. Season with salt. Add brandy, cook for 20 seconds (if brandy flames, cover pan with lid and remove from heat until it dies down).
  4. Add stock and mustard, whisk until smooth. Simmer for 3 minutes or until sauce is slightly thickened. Serve with steaks.


Use bourbon or extra beef stock instead of brandy. Your steak will be cooked medium when a cooking thermometer inserted into the middle of the steak reads 63°C. Serve with steamed broccoli.