Recipe: Pepper sauce for steak

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  • 1 tbsp butter
  • 100ml red wine
  • 1-4 anchovies (mashed)
  • 2 teaspoons peppercorns
  • 100ml cream
  • 1 tablespoon Dijon mustard
  • 2 tbsp flat-leaf parsley leaves (chopped)


  • Heat 1 tablespoon butter in a large heavy-based pan until nut-brown in colour. Fry steaks over medium heat for 2-3 minutes each side or until cooked as desired (2 minutes per side for rare, 3 minutes for medium, 4 minutes for well done). Remove from pan and rest in a warm place.
  • Add 100ml red wine to pan with 1-4 mashed anchovies to taste and the peppercorns.
  • Stir over a medium heat, scraping the residue from the base. Check seasoning.
  • When pan juices are slightly reduced by half add mustard and cream and bring to a high simmer.
  • Pour sauce over the steaks and scatter 2 tablespoons chopped flat-leaf parsley leaves on top.


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