20 mins
+ waiting

Ingredients for Beef with Five Peppercorns



Currently displaying quantities in US Imperial Measurements
How to Cook Beef with Five Peppercorns
- Cut the beef into strips about 5cm (2") long and 5mm (¼") thick, cutting against the grain. Place in a dish with the marinade ingredients, mix well and leave to marinate for 20 minutes. Meanwhile peel and finely chop the shallots. If your peppercorns aren't in a bottle with a grinding top, extract 2 tablespoons of whole peppercorns and crush them either in a pestle and mortar, or with the flat of a cleaver.
- Heat a wok or large frying pan over a high heat until it is very hot. Add the groundnut (peanut) oil and, when the oil is hot and begins to smoke, add the beef from the marinade using a slotted spoon. Stir fry for about 2 minutes (it should be barely cooked). Remove the beef and drain in a colander.
- Pour all the oil from the pan and reheat over a high heat. Add the cognac. Deglaze by stirring and scraping the base of the pan or wok with a wooden spoon. Add the chopped shallots, the ground peppercorns, salt, and chicken stock then simmer over a high heat until reduced by half. Stir in the butter piece by peice.
- Return the beef to the pan and stir fry for 30 seconds to warm it through. Serve straight away with noodles.

Don't be tempted to overcook the beef. It is much more tender if a little undercooked rather than overcooked.
Reviews of Beef with Five Peppercorns
![]() I made this for a dinner party.....the taste was fab...have to say that everyone commented on how nice it was! I added more peppercorns because we all like their bite. It tasted fine...really enjoyed it..will definitly make this again. Pam_P (2 reviews) |
![]() This is just so easy to do and very impressive! It looks like a lot of hard work has gone into it when it really hasn't! Will definitely be making this again - thanks for all the tips about not overcooking the beef. You were right - it was so tender. SaraJay (2 reviews) |
What To Eat Tonight

No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?

Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.

These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!
Other Beef Recipes

Roast Forerib of Beef is one of the grandest roasting joints of all, with plenty of fat marbled through the flesh, adding flavour and tenderness

Meatloaf is a classic of American home cooking. Graham's Meatloafis a classic of 'Graham's' home cooking, adding a few little twists of my own.

Roast Beef varies only by the quality of the beef you purchase. Prime rib is cut from the forequarter and this succulent beef is ideal for roasting