Total time
130 min
Servings
2
Calories
269.5
Category
Dinner & Mains
This Steak With Black Pepper Sauce recipe delivers a restaurant-quality meal at home. Tender beef top round steak is marinated for hours, then pan-seared to perfection and smothered in a rich, creamy black pepper sauce made with red wine and Worcestershire sauce. Perfect for a special dinner or a comforting weekend meal.
Ingredients
Makes 2 servings
- 450 beef top round steak
- 2 black peppercorns
- 100 red wine
- 100 Worcestershire sauce
- 1/2 cornstarch
- 1/2 sour cream
- 2 maple syrup
- 2 honey
- 2 garlic cloves
- 1 peppercorn
- 2 fresh thyme leave
Method
For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
Serve with plain Basmati rice and green salad.
Cook's notes
- For best results, marinate the steak for at least 2 hours or overnight to maximize flavor and tenderness.
- Use a well-heated cast iron or heavy-bottomed pan to get a nice sear on the steak without oil.
- Let the cooked steak rest for a few minutes before slicing to keep juices locked in.
- Deglaze the pan with red wine to capture all the browned bits for a deeper sauce flavor.
- Adjust the amount of crushed black pepper in the sauce to your preferred spice level.
Easy swaps
- Instead of beef top round steak, use sirloin steak or ribeye
- Instead of sour cream, use heavy cream or Greek yogurt
- Instead of maple syrup, use brown sugar or agave nectar
- Instead of red wine, use beef broth plus a splash of balsamic vinegar
- Instead of cornstarch, use arrowroot powder or all-purpose flour (use double the amount)
Frequently asked
Can I use a different cut of beef for this recipe?
Yes, you can substitute top round with sirloin, ribeye, or even flank steak. Adjust cooking time based on thickness and desired doneness.
What can I use instead of red wine?
If you prefer not to use wine, replace it with an equal amount of beef broth plus a teaspoon of balsamic vinegar for acidity and depth.
How do I thicken the sauce without cornstarch?
You can use arrowroot powder (same amount) or all-purpose flour (double the amount) mixed with cold water to create a slurry. Alternatively, let the sauce simmer longer to reduce naturally.
Can I make the sauce dairy-free?
Yes, substitute sour cream with full-fat coconut cream or a dairy-free plain yogurt. The flavor will be slightly different but still delicious.
What side dishes go well with this steak?
Basmati rice and a green salad are classic choices. Mashed potatoes, roasted vegetables, or steamed asparagus also pair beautifully.
