How To Make Steak With Pink Peppercorn Sauce | Waitrose

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken is a leaner option and pork is often less expensive.

Season the steak generously with salt and crushed black peppercorns on both sides.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add the steak to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the skillet and tent loosely with foil to rest.

In the same skillet, add butter and melt over medium heat.

Add minced garlic and shallots, sautéing until fragrant, about 1-2 minutes.

Pour in the beef broth and soy sauce, scraping up any browned bits from the bottom of the pan.

Bring to a simmer and reduce the sauce by half, about 3-5 minutes.

Stir in the heavy cream and continue to simmer until the sauce thickens slightly, about 2-3 minutes.

Season the sauce with salt to taste and stir in chopped parsley before serving.

Slice the steak against the grain and serve with the peppercorn sauce drizzled over the top.

Cooking Techniques

Spice Level:

Allergens