Pepper steak skewers with Bearnaise sauce

Pepper steak skewers with Bearnaise sauce

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins Ready in 15 minutes

Skill level

Easy

Servings

Serves 20 - 25

Make your canapes a little meatier with these chunky steak bites

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
98
protein
10g
carbs
1g
fat
6g
saturates
3g
fibre
0g
sugar
0g
salt
0.1g

Ingredients

  • 4 x 225g sirloin steaks
  • crushed black peppercorn
  • splash of oil
  • knob of butter
  • ready-made Béarnaise sauce

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Method

Press the 4 sirloin steaks into a plate of crushed black peppercorns. Transfer the steaks to a plate and leave to infuse with the pepper for 3-4 hrs or overnight in the fridge. Bring the steaks up to room temperature before frying. Heat a splash of oil in a frying pan and sear the steaks for 1 min on each side to seal. Reduce the heat, add a knob of butter and cook for another 4 mins, turning once. Transfer to a plate and allow to rest. To serve, cut each steak into thin slices and thread onto small wooden skewers. Serve with small bowls of good-quality, ready-made Bearnaise sauce as a dip.

Recipe from Good Food magazine, December 2005

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Comments

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alacoque's picture

Can these be served cold?

lieann's picture
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Made these for a drinks party. Went down a storm and wished had made twice amount - very tasty and easy to make.

eleanormayo's picture
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I used a mixture of ground black pepper and sechzuan peppercorns that I muddled first with a pestle & mortar. I peppered the steaked and then sliced them before threading them so that I could cook them under the grill & then serve straight away. I served them with Atkins & Potts bearnaise sauce which was yummy.

bluesnicket's picture
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Excellent recipe, minimal prep and tasty to eat. Will definitely do again.

ellecantere's picture
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And I also forgot to rate - any tips for food to boost memory??!!

ellecantere's picture
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These are really nice and look good on a platter - very easy especially if you forget the marination stage - like I did - woops! Still very good though - but be sure to get a good quality sauce for dipping - there is no where to hide!

ramjam07's picture

Can these be frozen at the infusion stage, so that they are then ready to cook on the day?

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