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The Secrets of Sauces: Pepper Sauce

Difficulty
Intermediate
Total Time
30MIN
Cuisine

Ingredients

Beef steak: 1x 400g well-aged ribeye steak

Black pepper: 2 tbsp cracked black pepper

Cognac: 200ml cognac

Cream: 400ml

Crème fraîche: 1 tbsp. crème fraiche

Lemon juice

Chef Mark Moriarty shows us how to prepare a perfect pepper sauce as part of Fine Dining Lovers' series: The Secrets of Sauces.

Watch and learn as Moriarty makes the perfect punchy pepper sauce in the video and see the step-by-step recipe below:

01.

Season the steak and place on a cast-iron pan, cook on both sides until medium rare. 

 

Pepper Sauce_Step one
02.

Remove the steak and allow it to rest on a plate.

 

Pepper Sauce_Step two
03.

Add the peppercorns to the pan and caramelise, then add the cognac and allow it to flambé.

 

Pepper Sauce_Step three
04.

Now add the cream and allow to reduce to sauce consistency. Finish with the resting juices from the steak, crème fraîche and some lemon juice.

 

Pepper Sauce_Step four
05.

Add the steak back into the sauce and glaze.

Pepper Sauce_step five

How do you like your steak? If, like chef Mark Moriarty, you like yours topped with a rich pepper sauce, heady with cognac and cream, here's the perfect recipe.

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