Steaks with port and pepper sauce

A simple steak with an elegant sauce.

Recipe from: 8/1/2002 12:00:00 AM
Preparation time: 10
Cooking time: 25


  • 15 ml butter
  • 1 onion, chopped
  • 150 ml red wine
  • 150 ml port
  • 225 ml beef stock
  • 100 ml cream
  • 15-20 ml Madagascar peppercorns, bruised
  • 4 steaks
Servings: Change Serving


Melt the butter in a heavy-based saucepan over medium heat.
Add the onion and sauté until soft.
Add the red wine and port and bring to the boil.
Reduce the heat and simmer until the sauce is syrupy and reduced by half.
Add the beef stock and simmer until thick enough to coat the back of a spoon.
Add the cream and simmer gently for five minutes.
Add the peppercorns and season to taste with salt.
Fry the steaks in a heavy-based frying pan or griddle pan for three to five minutes on each side, or until they are cooked to your liking.
Serve the steaks smothered in peppercorn sauce.

Read more on: beef  |  shallow-fry


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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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