Steak with pink peppercorn sauce

Steak with pink peppercorn sauce

This sauce, a classic accomniament to steaks, is peppery, creamy and the mushroom ketchup brings a depth of flavour.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins
  • Plus5 mins extra for cooking steaks


For the sauce

  • 1 tbsp pink peppercorns, lightly crushed
  • 150ml Madeira
  • 200ml beef stock
  • 2 tbsp mushroom ketchup
  • 150ml double cream
  • Knob unsalted butter
  • Sea salt, to serve
  • 2 Steaks, cooked to taste


  1. Lightly toast the peppercorns in a dry frying pan for 1–2 minutes until fragrant. Pour in the madeira and simmer until reduced by half. Add the beef stock and mushroom ketchup, bring to the boil then simmer until reduced by half.

  2. Stir in the cream then simmer for a few minutes until thickened. Remove from the heat and whisk in the butter. Season with a pinch of sea salt.

  3. Cook the steaks to taste, and serve with the sauce.

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Overall rating (4/5)

4 out of 5 stars1 rating