One large glass of red wine into the pan that you fried the steaks in. Throw in a big handful of peppercorns and a good grind of salt. Reduce. Half a dozen finely chopped garlic cloves. After a minute or so chuck in a pot of double cream and in 2 or 3 minutes… voila! So good yet so incredibly baaaaaaaaaad for you…….

just had a real bloody one in pcorn sauce.
big glass of merlot too 😀
life's good !

Don't ruin a steak with peppercorn sauce. 😯

Bernaise is better!

If you get a good steak, I mean a propper steak with a nice bit of fat running through it then you don't need any sauce. Rump steak of the end of the bone is nice, they are small but lovely, much nicer than the big ones from the top of the bone.

What tails said. Good steak doesn't need sauce.

tails and mrvear i totally understand your sentiments. But I love a good sauce – the trick is not to put it on the steak but have it in a jug on the side. And you can't beat dipping your chips in a good red wine peppercorn sauce – i feel it compliments the very rare ribeye sat alongside it.

Nice, thnaks i'll do that next weekend.

Cheers very much.

isn't your steak cold by the time you've finished that lot?

it has 30 second each side in a red hot pan then sits in a medium oven while everything else is getting done. beautiful!

Don't ruin a steak with peppercorn sauce.

or any sauce. The only sauce a steak needs is its own blood.