Steak with Miso Szechuan Peppercorn Sauce

Name: Steak with Miso Szechuan Peppercorn Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 Steak; Fine sea salt; Neutral oil; 40 g Butter; 1 Shallot; 2 Garlic cloves; 1 tsp Black peppercorns; 1 tsp Szechuan peppercorns; 3 tbsp Dry sherry or white wine; 100 ml Beef stock; 2 tbsp White miso paste; 100 ml Double cream; Extra cracked Szechuan peppercorns; Chives

This is a peppercorn sauce like you've never had before. Wow. The miso takes the classic sauce to a new level with its umami funkiness and the Szechuan peppercorns give it a lovely, floral 'buzz'. I made this with a Cote De Boeuf (which I ashamedly over cooked), but I would suggest doing this with a large sharing steak like a ribeye or a sirloin.

Prep

Cook

15m

Total

20m

Ingredients

Method

Turn cooking mode on

Step 1

Start by pouring your peppercorns into a dry pan and toasting until fragrant. We then crush these either in a pestle & mortar or under a heavy bottom pan.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

Steak, 450g, sirloin, ribeye or Cote De Boeuf

Fine sea salt

Neutral oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Made it?

Date Night

Comments

Cancel

More to explore

Chicken & Leek Pie

1 hr 30 mins

Butternut Squash Mac & Cheese

1 hr 5 mins

Seared Scallops with Mint Pea Purée

20 minutes

Monkfish Wellington

45 minutes

Steak Tacos, w/ Green Salsa & Feta

14 minutes

Wholesome Tomato Soup with Cheesy Toasties

40 minutes

Singaporean Duck Rice

1 hour

Garlic Chilli Chicken Curry

1 hr 35 mins

Steak with Miso Szechuan Peppercorn Sauce

This is a peppercorn sauce like you've never had before. Wow. The miso takes the classic sauce to a new level with its umami funkiness and the Szechuan peppercorns give it a lovely, floral 'buzz'. I made this with a Cote De Boeuf (which I ashamedly over cooked), but I would suggest doing this with a large sharing steak like a ribeye or a sirloin.

Prep

Cook

15m

Total

20m

Ingredients

Method

Turn cooking mode on

Step 1

Start by pouring your peppercorns into a dry pan and toasting until fragrant. We then crush these either in a pestle & mortar or under a heavy bottom pan.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

Steak, 450g, sirloin, ribeye or Cote De Boeuf

Fine sea salt

Neutral oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.