Recipe: Peppercorn spiced steak with béarnaise sauce from Rick Stein’s Cornwall
Recreate Rick’s recipe for Peppercorn spiced steak with béarnaise sauce from Rick Stein’s Cornwall.
Peppercorn steak works wonderfully with a rich, buttery béarnaise. The sauce can be tricky to make, but it’s well worth mastering.
For the peppermix
- 1 chipotle chilli, seeds removed
- 1 pasilla chilli, seeds removed
- 2 tbsp black peppercorns
- 2 tbsp white peppercorns
- 2 tsp szechaun peppercorns
- 1 tbsp sea salt flakes
For the steak
- 2 rib-eye steaks (approx. 225g/8oz each), well marbled with fat, at room temperature
- ¼–½ tbsp peppermix (see above)
- 2 tsp rapeseed oil
For the béarnaise sauce
- 5 tsp white wine vinegar
- ½ tbsp fresh tarragon, chopped
- 1 shallot, finely chopped
- 10 turns of black pepper from a grinder
- 1 egg yolk
- 110g/4oz unsalted clarified butter (see recipe tips)
- To make the peppermix, combine all the ingredients in a spice grinder. Season the steaks on both sides with the peppermix and a pinch of salt. Any excess spice mix can be stored in an air-tight container for future use.
- To make the béarnaise sauce, heat the vinegar, tarragon, shallot, pepper and three-quarters of a tablespoon of water in a small saucepan. Boil until the volume of liquid has reduced to a tablespoon.
- Set a heatproof bowl over a pan of just-simmering water, ensuring the bowl is not touching the water. Add three-quarters of a tablespoon of water and the egg yolk and whisk with a balloon whisk until the mixture is creamy and increased in volume.
- Remove from the heat and gradually whisk in the clarified butter. Stir in the tarragon and shallot reduction. Season with a good pinch of salt.
- To cook the steaks, make sure they are at room temperature. Brush a ridged griddle pan with the oil and place over a high heat. When the pan is hot, add the steaks and cook for 1–2 minutes per side for rare, 2–2½ minutes per side for medium or up to 4 minutes per side for well done, depending on the thickness. Remove from the pan, cover with kitchen foil and leave to rest for 5 minutes at room temperature.
- Serve the steak with the béarnaise and a side of butterhead lettuce salad or green beans.
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