Flambéed Pepper Steak with a Whiskey Cream Sauce

Paul Rankin's toothsome peppered steaks combine delicious tongue-tingling pepper, with a delectable smooth whiskey sauce
By Paul Rankin
Flambéed Pepper Steak with a Whiskey Cream Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 tbsp black peppercorns, oarsely ground
  • 4 x 175g fillet steaks
  • 4 tsp Dijon mustard
  • sea salt
  • 2 tbsp olive oil
  • 50 g unsalted butter
  • 50 ml Irish whiskey
  • 4 tsp beef stock
  • 3 tbsp double cream

To serve:

  • roast new potatoes
  • herb salad


1. Place the ground peppercorns into a fine sieve, shake briefly to remove any excess pepper powder and spread the ground peppercorns in an even layer over a small plate.

2. Spread a little Dijon mustard over both sides of the steaks and coat with the peppercorns, pressing firmly to ensure that they adhere to the meat. Season with a sprinkling of salt and set aside.

3. Heat the olive oil and butter in a frying pan over a moderate heat and add the steaks. Cook for two minutes on each side for rare steaks, 3 minutes each side for medium steaks or about 6 minutes on each side for well done, taking care not to move the steaks around once they are in the pan, or the peppercorns will fall off.

4. Pour in the whiskey and set alight. Once the flames have subsided, remove the steaks from the pan and keep warm.

5. In a small saucepan, combine the beef-stock and cream and boil over a high heat for a couple of minutes. Pour any juices from the frying pan and the resting steaks into the mixture and stir well.

6. Place a steak on each plate and spoon over the sauce. Serve immediately with roast new potatoes and a mixed herb salad.

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