Pepper Steak

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve pepper steak with a green salad which is cool and crisp in contrast. Take care not to be over-generous with the quantity of peppercorns used, the flavour should be pleasantly hot but not overpowering. Peppercorns are hard to crush but don’t be tempted to use a peppermill which makes the mixture too fine.


  • 4 fillet steaks
  • 2 tablespoons whole black peppercorns
  • 50 g/


Wipe the meat and trim neatly. Crush the peppercorns in a basin using the end of a rolling pin, with a pestle and mortar, or on a board under a heavy weight.

Using the fingers, press the crushed peppercorns into the surface of the meat on both sides. Heat the butter and oil in a frying pan and when frothing add the steaks. Cook fairly quickly for the first few moments and turn the steak