Peppercorn Steak Recipe


200g Sirloin Steak
2 Shallots, finely diced
100ml Beef Stock
2 tbsp Worcestershire Sauce
2 tbsp Brandy
2 tbsp Double Cream
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Green Peppercorns
Black and White Peppercorns, to taste


Step 1: Dry the steaks with kitchen roll and press the black and white peppercorns into both sides, then cover the steaks with foil and refrigerate for 2-3 hours.
Step 2: Place the steak in a 180°C air fryer and cook for approximately 6 minutes for rare, 8 for medium, and 10 for well done, turning the steak halfway through to caramelise both sides.
Step 3: Make the sauce by heating up the oil and butter in a large frying pan and cooking the shallots over medium heat until soft. Then add the Worcestershire sauce, brandy, and stock to the frying pan.
Step 4: Cook this rapidly, scraping the bottom of the frying pan to incorporate the flavour, then add the green peppercorns, mustard, and cream, then season to taste.
Step 5: Remove the meat from the air fryer and leave to rest for approximately 5 minutes, then slice and add to the sauce and stir to combine the flavours.

Top tip! Serve with thick cut chips, wedges, salad, fluffy rice or tender vegetables for a delicious meal.