Peppered Steak with Whisky Sauce

Peppered Steak with Whisky Sauce excerpted from Comfort in One: Simple, joyful one pot meals – The Sunday Times Bestseller by Hari Beavis. Photography by Dan Jones.

Comfort in One: Simple, joyful one pot meals - The Sunday Times Bestseller by Hari Beavis

‘Gen Z’s new favourite chef’
The Times

Dive into a world of easy comfort food with the latest cookbook from Sunday Times bestselling author Hari Beavis.

Renowned for her down-to-earth approach and irresistible flavours, Hari brings you a collection of heart-warming meals that require just one pan, pot, tray or tin.

Each dish comes with handy alternative ingredient suggestions, allowing you to adapt to what’s already in your store cupboard and tailor your meals to any craving or dietary preference. From speedy suppers to slow-cooked comfort classics, you’ll find inspiration for every mood and occasion.

Recipes include:

Green Goddess Winter Pie – a nourishing, flaky-crusted delight
Rosé Wine Prawn Pasta – effortless elegance in one pan
Chorizo and Manchego Red Pepper Traybake – bold flavours with zero fuss
Slow Cooker Birria Tacos – tender, melt-in-the-mouth goodness
Garlic Butter, Lemon Chicken Orzo – creamy and comforting in a single pot
Pumpkin Risotto with Bacon and Walnut Crunch – seasonal indulgence at its best
Creamy Salmon Salad with Dill and Chive Dressing – a light yet satisfying bowl
Mozzarella, Peach and Prosciutto Salad – sweet, salty perfection
Lemon, Olive Oil and Thyme Cake – tangy and aromatic, all in one tin

With 90 soul-soothing recipes that champion simplicity and flavour, this cookbook invites you to relax, dig in, and discover how easy it is to whip up truly comforting meals. Let Hari Beavis guide you to your new favourite dish – one pot at a time.

Comfort in One: Simple, joyful one pot meals – The Sunday Times Bestseller by Hari Beavis is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Peppered Steak with Whisky Sauce

If you’ve got an occasion coming up, this is a dish to earmark and turn the corner down on. This is one of my partner’s absolute favourites and it’s easy to see why. The rich, velvety whisky sauce adds a touch of warmth while the peppercorns bring a spiced kick. It gives off fancy vibes but its so simple to whip up. Serve it with a buttery potato dauphinoise and green beans for a beautiful dinner at home.

2 tbsp crushed peppercorns (I like to mix it up with white and black but it’s up to you)

2 large pinches of flaked sea salt

1 tbsp Dijon mustard

2 rib-eye steaks (or another steak of your choice), at room temperature

20g (¾oz) salted butter

1 tbsp olive oil

4 garlic cloves, finely chopped

50–100ml (1¾–3½fl oz/scant ¼–scant

½ cup) whisky (according to taste)

200ml (7fl oz/generous ¾ cup) double (heavy) cream

50g (1¾oz) parmesan, grated

vegetables of your choice, to serve

EQUIPMENT

frying pan—pastry brush (optional)—tongs

chopping board—knife—whisk—grater

Place a dry frying pan over a high heat. Mix together the crushed peppercorns and salt in a small bowl.
Brush or smear the mustard over the steaks, then sprinkle them with the pepper and salt mixture, pressing it into both sides of the steaks. Try to mop up as much of the pepper and salt as you can with the meat.
Add the butter and olive oil to the hot pan, and when the butter starts to foam, place the steaks in the pan. Cook for 2–3 minutes on each side, depending on how you like your steak cooked. I find the perfect time for thick rib-eye is 2 minutes 20 seconds on each side. Once cooked, remove the steaks from the pan and set aside to rest while you make the sauce.
Add the garlic and whisky to the pan and let this simmer for a minute or two. We want the garlic to be fragrant and for the alcohol to cook off. Next, whisk in the double cream and parmesan. Keep whisking for about 2 minutes until the sauce thickens.
Serve the steaks with the sauce and vegetables of your choice.

.ALTERNATIVE INGREDIENTS

Dijon mustard: you won’t really be able to taste the mustard as it is just a light coating to help the salt and pepper stick, but you can also use horseradish sauce, mayonnaise or another condiment

Whisky: use white wine, Madeira or brandy – or, if you’re looking for a non-alcoholic alternative, stock or a dash of apple cider vinegar works too

Recipe published with permission from Quarto.