# Steak with Peppercorn Sauce and Charred Cabbage

This recipe features perfectly seared steak, finished with a rich and creamy peppercorn sauce, served alongside deeply charred cabbage with a tangy red wine vinegar drizzle.

- Total time: 30 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 100 g eye fillet
- 1 tbsp olive oil
- 10 g butter
- Salt
- pepper
- 1 shallot, finely sliced
- 1.5 tbsp black peppercorns, lightly crushed
- 1 tsp Dijon
- 60 ml brandy, cognac or white wine
- 200 ml beef stock
- 100 ml thickened cream
- 20 g cold butter
- Salt
- 0.25 head of cabbage
- drizzle olive oil
- Salt
- pepper
- drizzle red wine vinegar
- 0.25 cup Parmesan, grated
- 2 tbsp chives, finely chopped

## Instructions

1. Preheat oven to 180 degrees Celsius.
2. Oil and season both sides of the cabbage with olive oil and salt.
3. In an oven safe pan, char one side of the cabbage.
4. Flip the cabbage and place it into the oven. Cook for about 30-40 minutes until charred on the other side and cooked through.
5. Season both sides of the eye fillet with salt and pepper.
6. In a pan, heat the olive oil.
7. Cook one side of the eye fillet for 2.5-3 minutes, pressing down to get a good sear.
8. Flip the steak and cook for a further 2-2.5 minutes for a medium rare.
9. Add the butter and baste for 30 seconds.
10. Remove the steak from the pan and let it rest.
11. In the same pan, sauté the finely sliced shallots and lightly crushed peppercorns until soft and fragrant.
12. Deglaze the pan with brandy, cognac, or white wine and cook until completely reduced.
13. Pour in the beef stock and reduce by half.
14. Whisk in the Dijon and cream, plus any of the beef resting juices.
15. Let the sauce simmer until thickened and reduced again by half.
16. Turn off the heat and whisk in the cold butter, 5g at a time, until the sauce is glossy and thickened.
17. Remove the cabbage from the oven and finish it with a drizzle of red wine vinegar.
18. Slice your beef.
19. Serve all together on a plate, with the creamy peppercorn sauce, juicy beef, and charred tangy cabbage, garnished with grated Parmesan and finely chopped chives.

## Equipment

- oven
- oven safe pan
- pan

## Tips

- Press the steak gently when searing to get a proper sear.
- Let the steak rest after cooking.
- Whisk in cold butter a little at a time into the sauce for a glossy and rich finish.

## Source

- Original video: https://vm.tiktok.com/ZGduq3Xjn/
- Recipe page: https://www.cliprecipe.com/recipe/d893fd46-12a5-4c73-80fe-fd8c076594cd
- Extracted: 2026-03-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt