Lexi Webster
Australian pepper steak is a delicious dish that is easy to prepare and can be made in 30 minutes. The sauce is made with peppercorns, brandy or cognac, beef broth or stock, and cream, thickened with flour. It is served with a piece of steak crusted with coarsely crushed mixed peppercorns. The sauce can be made in advance and stored in the fridge for up to 4-5 days or frozen for up to 3 months. The steak can be seasoned with salt, garlic, pepper, cayenne, and dried thyme before cooking. It is typically served with mashed potatoes, rice, or chips.
| Characteristics | Values |
|---|---|
| Preparation time | 30 minutes |
| Serving | 2 people |
| Main ingredients | Steak, pepper, salt, butter, oil, flour, stock, cream, brandy |
| Additional ingredients | Garlic, cayenne, thyme, shallots, mushrooms, cognac, red wine, dijon mustard, red wine vinegar, beef broth, wine, chicken stock cube, wine |
| Steak type | Sirloin, ribeye, rump |
| Steak cut | Thin |
| Steak cooking time | 2 minutes on each side for medium-rare |
| Sauce cooking time | 15 minutes |
| Sauce characteristics | Creamy, rich, peppery, spicy |
| Sauce storage | 4-5 days in the fridge, 3 months in the freezer |
Explore related products
What You'll Learn
Seasoning the steak
Firstly, choose a good quality steak, preferably a cut like sirloin or ribeye, that has a decent amount of marbling, as this will add flavour and keep the meat moist during cooking.
Before seasoning, it is important to bring the steak to room temperature. Take the steak out of the refrigerator 30 minutes to an hour before cooking, depending on the thickness of the cut. This will ensure more even cooking.
Now, it's time to season! For an Australian pepper steak, a generous amount of salt and pepper is key. Sprinkle both sides of the steak with salt to taste and black pepper. You can also use a medley of peppercorns or coarsely crushed mixed peppercorns for an extra kick. Don't be shy with the pepper, as it is the star of this dish. You can also add other spices like cayenne pepper or dried thyme for an extra layer of flavour.
For a more complex flavour profile, you can try a dry brine. This involves coating the steak with a mixture of salt, pepper, and other spices, and leaving it uncovered in the refrigerator for a few hours. The salt will draw out some of the moisture from the steak, which will then dissolve the salt and form a brine that is reabsorbed into the meat, resulting in a more tender and flavourful steak.
Finally, let the steak rest after seasoning. This gives the meat time to absorb the seasonings and ensures that the juices are evenly distributed, resulting in a more juicy and flavourful steak.
Remember, the key to seasoning Australian pepper steak is to be generous with the pepper and salt, and don't be afraid to experiment with additional spices to find your perfect combination.
Customizing Your Map Experience: Australian Voice Navigation
You may want to see also
Explore related products
Making the sauce
The creamy peppercorn sauce is a simple yet delicious addition to your steak. It is a quick and easy recipe that can be made with everyday ingredients. The sauce can be made in the pan juices while the steak is resting, or you can make it in advance and add it to the pan after cooking the steaks to deglaze the pan and incorporate all the flavours.
Ingredients
- Butter
- Brandy or cognac (optional)
- Red wine (optional)
- Chicken or beef stock
- Double cream
- Black pepper or peppercorns
- Mushrooms (optional)
Method
Start by melting butter in a pan over medium heat. Add in some finely chopped shallots or onions and fry until softened and golden. You can also add some crushed garlic at this stage. Next, add your brandy or cognac and simmer until it has reduced and you can no longer smell the harsh alcohol. Pour in the red wine, if using, and boil until reduced by half.
Now, add the stock and reduce again, this time by two-thirds. Finally, pour in the cream and simmer gently until the sauce thickens. You can add cracked black pepper or peppercorns to taste and stir through. If you want to add mushrooms, simply fry them separately in butter and pour the sauce over.
This sauce is best served immediately with your steak and chosen sides. Enjoy!
International Airlines Flying to Cairns, Australia
You may want to see also
Explore related products
Adding brandy or cognac
The classic creamy peppercorn sauce is made with cognac or brandy, but you can also use marsala or non-alcoholic red wine. The alcohol brings incredible depth of flavour to the sauce, but it's important to cook off the alcoholic taste.
After removing the steak from the pan, add the brandy or cognac to the same pan and let it simmer rapidly for 1-2 minutes, scraping the bottom of the pan, until the alcohol cooks off and you can no longer smell the harsh alcohol smell. You should be left with a sweet and savoury flavour.
Next, add the beef broth/stock and simmer until it reduces by half. This intensifies the flavour. Then, turn the heat down to medium and add the cream and pepper, stirring until the sauce thickens.
If using green peppercorns in brine, drain the brine and add the peppercorns to an airtight container, filling it with cognac to enhance the flavour of your sauce.
Norfolk Island: Australia's Tropical Haven in the South Pacific
You may want to see also
Explore related products
Adjusting the sauce
The sauce is a key component of the Australian pepper steak, so it's important to get it just right. The good news is that it's a simple sauce to make, and there are plenty of ways to adjust it to your taste.
Firstly, the type of pepper you use can be varied. While black pepper is a staple, you can experiment with different types of peppercorns, such as a medley of peppercorns, to add a unique twist to the sauce. You can also adjust the amount of pepper to suit your preference. If you like it hot, add a little extra; if you prefer a milder flavour, reduce the quantity.
The sauce's consistency is another element you can tailor. If you like a thicker sauce, add a little more flour to the roux at the beginning of the cooking process. Alternatively, reduce the amount of flour for a thinner, more fluid sauce. You can also adjust the consistency by adding a little extra cream or stock when reheating the sauce if it has thickened too much.
For an extra flavour boost, you can deglaze the pan with the sauce after cooking the steaks. This will incorporate all the delicious steak juices into the sauce, giving it a richer, deeper flavour. If you're making the sauce in advance, you can still achieve a similar effect by using the leftover fat in the pan to start your sauce.
Finally, while brandy or cognac is a classic addition to pepper steak sauce, it's not essential. If you don't have any to hand or prefer to avoid alcohol, you can simply omit it or replace it with non-alcoholic red wine or water. The sauce will still be delicious and packed with flavour.
With these adjustments, you can customise the Australian pepper steak sauce to your liking and impress your dinner guests or simply treat yourself!
Whiskey's Gluten-Free Status in Australia: What You Need to Know
You may want to see also
Explore related products
Serving suggestions
Australian pepper steak is a juicy steak crusted with coarsely crushed mixed peppercorns and served with a creamy pepper sauce. The sauce is typically made with beef broth/stock, cream, and peppercorns, and sometimes includes brandy or cognac for added depth of flavour.
With Chips or Mash
The sauce is a perfect pairing for chips or potato mash. For an extra crispy texture, try smashed potatoes. Serve with a side of garlic spinach for a true steakhouse experience.
With Rice
For those who prefer a heartier option, serve the steak and sauce with a bed of rice. This option is especially good for soaking up all the delicious sauce.
With Vegetables
For a lighter option, serve the steak with grilled or roasted vegetables such as Brussels sprouts, mushrooms, or spring greens. You can also add mushrooms to the sauce itself for a tasty mushroom peppercorn sauce.
With Cauliflower
For a low-carb option, mashed garlic cauliflower is a delicious alternative to potato mash. It provides a creamy texture that complements the pepper sauce nicely.
With Battered Potatoes
For an indulgent treat, serve the steak and sauce with battered potato slices. The crispiness of the batter provides a nice contrast to the tenderness of the steak.
With Salad
For a refreshing option, serve the steak with a side salad. Try a simple green salad with a vinaigrette dressing, or a tomato and onion salad for a burst of colour and flavour.
Experiment with different side dishes and enjoy the versatility of this delicious Australian pepper steak and creamy pepper sauce!
Smart Suitcase Sizing for Australian Adventures
You may want to see also
Frequently asked questions
You will need steak, salt, black pepper, oil, butter, beef broth/stock, cream, and peppercorns. You can also add brandy or cognac for extra depth of flavor.
Season the steak generously with salt and black pepper on both sides. Heat oil in a skillet over high heat and add the steak, cooking each side for about 2 minutes for a medium-rare steak. Stack the steaks on top of each other and sear the fat strip.
In the same pan, add brandy or cognac and simmer for 1 minute until the alcohol smell disappears. Add the beef broth/stock and simmer until it reduces by half. Stir in the cream and crushed peppercorns, and simmer until the sauce thickens.
