Quick pepper steak with shallot sauce

Quick pepper steak with shallot sauce
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Make this quick and easy, yet indulgent, steak recipe for a midweek treat – in just 20 minutes. The rich shallot and cognac sauce is the perfect accompaniement to the steak and crispy fries.


  • 25g butter
  • 4 shallots, finely sliced
  • 4 tbsp cognac
  • 200ml red wine
  • 200ml beef stock from ½ stock cube, hot
  • Oil, for frying
  • 2 tbsp crushed black peppercorns
  • 4 rump or sirloin steaks


  1. Melt the butter in a large frying pan over a medium heat. Add the shallots and cook for 2-3 minutes, to soften. Pour in the cognac, boil for 1 minute, then add the wine. Increase the heat and boil for a few minutes to reduce by half.
  2. Meanwhile, make up the stock and pour in. Boil until reduced by half again. Stir in the butter, season to taste, and leave over a low heat.
  3. Meanwhile, brush a griddle or frying pan with a little oil and place over a high heat. Press the peppercorns all over the steaks. Place in the hot pan and cook for 2-5 minutes each side, depending how you like them cooked. Remove from the pan and set aside for 2 minutes to rest.
  4. Divide between plates. Pour over the sauce and serve with thin-cut oven chips and grilled vine tomatoes.


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