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?

Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.

Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Other Beef Recipes

Carpaccio was invented and popularised by Giuseppe Cipriani, in Venice. This version is too good to miss, with tasty Angus beef & crumbled Gorgonzola.

Steak with Béarnaise Sauce is one of life's little pleasures that should not be missed. Béarnaise Sauce is a great friend of steak!

Roast Beef with Rich Stout Gravy is a recipe I've kept all to myself till now! It's great for an informal meal or just for fun on a winter's day.