Malagueña Style Peppered Steaks

Hasta Luego

"The peppered steaks and the rich sauce combine majestically with one another to deliver a packed with flavour meal fit for any occasion."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Put the crushed peppercorns on a large plate and firmly press both sides of all the steaks on to them, ensuring all are well covered;
  2. Cut 1in/2½cm pieces from the green ends of the spring onions and slice into strips;
  3. Place the strips in a bowl of water and chill until curled;
  4. Thinly slice the remaining onions;
  5. Heat oil and ½oz butter in a large frying pan until butter begins to foam;
  6. Add steaks and cook on both sides on a medium heat to desired state (about 1 to 2 minutes each side for rarish - 2 minutes plus for medium/rare and so on etc);
  7. Remove steaks from pan, transfer to a warm plate and set aside;
  8. Add non-curled spring onion to pan and cook for 1 minute;
  9. Pour in stock and brandy, increase heat to high, bring to boil and boil rapidly for 2 minutes until liquid slightly reduced;
  10. Turn off heat, whisk in remaining butter and season with salt if required;
  11. Arrange steaks on serving plates, pour sauce over each one and garnish with the curled spring onion.


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