Steak with lemon pepper cream sauce

Steak lovers, here’s a version that comes doused in a layer of luxurious green peppercorn sauce. For the amount of flavour, it’s hard to believe the sauce comes together in less than 10 minutes – the secret is in an all-star lineup of ingredients.

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 400 g scotch fillet steak
• salt and pepper, to season
• vegetable oil, for greasing
• 40 g butter
• steamed asparagus, to serve
• lemon wedges, to serve

Lemon pepper cream sauce

• 1 golden French shallot, minced
• 2 garlic cloves, grated
• 60 ml (¼ cup) white wine
• 2 tbsp green peppercorns in brine, drained
• 1 tbsp brandy
• 150 ml chicken stock
• 150 ml thickened cream
• 1 tbsp Dijon mustard
• 1 lemon, zest finely grated

Instructions

1. Season the steak well with salt and pepper. Heat a frying pan until very hot and drizzle with a little oil. Fry the steak on both sides until browned, then add half the butter to the pan and baste the steak with the butter for 1 minute or until cooked to medium–rare. Rest on a warm plate while you make the sauce.
2. For the lemon pepper cream sauce, pour out the butter from the pan. And the remaining (uncooked) butter and melt over medium high heat. Fry the shallot and garlic for 1 minute or until softened. Add the wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock, cream, mustard and lemon zest and simmer for about 5 minutes or until the sauce starts to thicken. Stir in the resting juices from the steak into the sauce.
3. Thickly slice the rested steak, transfer to a warm plate, then pour over the sauce and serve with asparagus and lemon wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.