Pepper steak skewers with Bearnaise sauce

Pepper steak skewers with Bearnaise sauce

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(4 ratings)

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


Serves 20 - 25
Make your canapes a little meatier with these chunky steak bites

Nutrition and extra info

Nutrition: per serving

  • kcal98
  • fat6g
  • saturates3g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein10g
  • salt0.1g
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  • 4 x 225g sirloin steaks
  • crushed black peppercorn
  • splash of oil
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ready-made Béarnaise sauce


  1. 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.

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Comments, questions and tips

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26th Feb, 2012
Can these be served cold?
6th May, 2010
Made these for a drinks party. Went down a storm and wished had made twice amount - very tasty and easy to make.
23rd Aug, 2009
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.
27th Dec, 2008
Excellent recipe, minimal prep and tasty to eat. Will definitely do again.
4th Oct, 2008
And I also forgot to rate - any tips for food to boost memory??!!
4th Oct, 2008
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!
27th May, 2008
Can these be frozen at the infusion stage, so that they are then ready to cook on the day?
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