Keep the broth aside; you will use it in making the peppercorn sauce. In a non-stick pan over medium heat, put in the crushed peppercorns and roast for one minute. Now add the cooking cream and stir.

JOHN’S RULES FOR COOKING ANY STEAK: -Oil the meat then season with salt and lots of pepper. -Turn once during ... to the boil then add the butter and cream, swirl around and immediately take ...

Season them well with salt and pepper. Heat a large frying ... until it reaches the consistency of pouring cream. Stir in the parsley. Divide the steaks between plates, pour over the sauce and ...

Peppercorn crusted steak served with a beautiful Diane sauce rich with brandy and cream. Tarragon isn’t a classic herb to stir into this quick sauce, but it goes beautifully with the steak.

Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But ...

A slice of picanha, or rumptail, a tender cut with a nice fat cap, is served with a richly flavourful and creamy peppercorn sauce ... board to be sliced into steaks, which are seared on both ...