Pepper Verde Steak
Delicious, creamy and punchy pepper Verde Sauce for steaks and chicken
Recipe type: Sauces
  • 2 tbsp olive oil
  • 1 tbsp green pepper corns, drained
  • 50g butter
  • ¼ cup brandy
  • 1 tsp Knorr Beef Stock Pot
  • ½ cup cream
  • ¼ cup boiling water
  • 1 handful grated red Leicester cheese
  1. Season your steak with rock salt.
  2. Pre-heat your frying pan to the highest heat and add the olive oil
  3. Add the steaks and cook for 2 minutes on each side to colour.
  4. Once the steaks have coloured remove from the heat and drain the excess olive oil (keep the flame on for the Flambéing)
  5. In the corner of the frying pan add the butter, pepper corns and brandy.
  6. Tilt the frying pan over the flame to ignite the brandy (watch your kitchen cupboards and hair!!).
  7. Once the brandy has gone out add the beef stock and the water bit by bit until the sauce thickens.
  8. Add the cream and mix through.
  9. Simmer the beef in the sauce, turning occasionally.
  10. When the steaks are ready remove from the sauce and allow to rest for 2 minutes.
  11. In the meantime finish the sauce by adding the cheese and allowing to melt through.
  12. Taste and season with extra salt/pepper as required.
  13. Place your steak on a pre-heated plate and top with the sauce.
  14. Enjoy
The timings of this recipe are based on medium to medium rear steaks cooked for 6 minutes. The trick is to brown the steak then finish the sauce on top. Make sure you leave the steak to rest. Take care when flambeing the brandy
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