This classic dish is so delicious, it’s no wonder that it has stood the test of time. Use the best dry-aged steaks you can afford and make sure you give them plenty of time to rest before serving them to allow all the juices to settle.
- 1 tblsp white peppercorns
- 1 tblsp black peppercorns
- 4x175g (6oz) striploin steaks (preferably dry-aged)
- 2 tsp rapeseed oil
- 50g (2oz) butter
- 2 shallots, finely chopped
- 85ml (3fl oz) fresh beef stock (from a carton is fine)
- 2 tsp Worcestershire sauce
- 6 tblsp cream
- 2 tsp Dijon mustard
- 1 tsp drained green peppercorns in brine, rinsed
- 2 tblsp whiskey (such as Kilbeggan)
- Salt, to taste
- Garlic mashed potatoes to serve
- Steamed broccoli, to serve
- Dry roast the peppercorns for a couple of minutes, until aromatic. Transfer to a pestle and mortar and lightly crush down, then tip onto a flat plate. Pat the steaks dry with kitchen paper and press the mixed peppercorns onto both sides of the steaks using your hands.
- Heat the oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add half the butter and cook the steaks for 5 minutes more, turning once, depending on how rare you like it.
- Transfer the steaks to a plate, season with salt and set aside in a warm place to rest while you make the sauce.
- Pour away any excess fat from the pan, add the remaining butter and fry the shallots for a few minutes, until softened but not browned. Add the stock and Worcestershire sauce and cook rapidly, scraping the bottom of the pan with a wooden spoon to release any sediment.
- Stir in the cream, mustard and green peppercorns, then season to taste with salt and just warm through.
- Heat the whiskey in a ladle over a flame and wait until it ignites, then pour it over the cream, stirring to combine. Simmer for 1-2 minutes to warm through.
- Arrange the steaks on warmed plates, stirring any juices from the rested steaks into the peppercorn sauce.
- Drizzle the sauce over the steaks and serve with the garlic mashed potatoes and steamed broccoli.