Pepper Steak

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 fillet steaks
  • salt
  • 1-2 tablespoons crushed peppercorns
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • dash of cognac
  • 8 tablespoons well-flavoured veal stock
  • 2 tablespoons double cream


Flatten steaks; season to taste with salt, and press crushed peppercorns well into each side of meat. Sauté steaks on each side in 2 tablespoons butter and 1 tablespoon olive oil until tender. Remove and keep warm.

Add a dash of cognac to the pan; pour in veal stock and cook over a high heat, stirring occasionally, until stock is reduced to half the original quantity. Add remaining butter and shake pan vigorously until butter is amalgamated into sauce; then add cream, and continue to shake pan until sauce is rich and smooth. Pour over steaks and serve immediately.