Steak with pepper crust

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A pinch of salt and pepper, you often see that in my recipes and that of others. Pepper is one of the most widely used spices in the world. But no less special for that. I would like to tell you more about it and of course I have come up with a delicious recipe for you with black pepper in the leading role.

Pepper is so common that you hardly think about it, but secretly this is pretty much the king of spices. Pepper used to be quite exclusive and expensive, that’s where the word “pepper expensive” comes from. You have black pepper, white pepper and green pepper, all three from the same plant. These are also sold in combination with dried pink pepper as four seasons pepper.

My favorite pepper that I use almost daily is black pepper. This one has the roughest taste and the most spice. And it often also looks nice on a dish. It is best freshly ground. The quality of pepper can vary, but Verstegen always knows where to find the best herbs and spices. And they do this, among other things, by traveling to different countries and looking for the origin and provenance. For the black pepper, they traveled to Indonesia, together with Francesca van Francescakookt, where the pepper berry is grown and harvested. Francesca has also started working in the kitchen, view her blog and recipe for beef in black pepper sauce here. Also curious about Francesca’s findings and peppered opinion? Then watch this interesting episode of Spice Trial.

Black pepper can be applied to almost anything. From vegetables to pasta and meat to fish. But it tastes best on a nice piece of (red) meat. That’s why I made steak with a pepper crust and to complete the dish a vegetable wok and mashed potatoes. A delicious combination that tastes great, especially now that autumn has just started.

Recipe steak with pepper crust



4 pieces of steak, at room temperature
2 tablespoons Verstegen black pepper from a mill (whole)
2 tablespoons oil
1 red onion
300 g mushrooms, sliced
​​300 g broccoli, in small florets
Splash of balsamic vinegar
1 clove of garlic
800 g of potatoes
Splash of warm milk
A knob of butter
Pinch of salt and pepper (yes, there it is again ;))

Mortar (or rolling pin)
Pestle or mash sieve
Aluminum foil


If you like a coarse pepper crust, you can remove the peppercorns from the mill and pound coarsely in a mortar (or with a rolling pin). For a fine pepper layer you can simply use the pepper mill. I myself have used a combination of both.

Boil the potatoes in a pan with water for about 15 minutes. Also pre-cook the broccoli in small florets for 3 minutes and rinse with cold water. Meanwhile, finely chop the onion and garlic and sauté them in a (wok) pan with a little oil over a low heat. Drain the potatoes and mash them with a splash of milk, butter and a pinch of salt and pepper. Keep the mash warm with the lid on the pan.

Brush the steak with a layer of oil and press the black pepper on one side to form a crust. Place the steak in a frying pan and sear it on both sides, using a little extra oil or butter for frying if necessary. Then let it cook on a lower heat for 3 minutes for rare, 5 minutes for medium and 8 minutes for well-done. Remove from the pan and wrap in a piece of aluminum foil and let it rest for 5 minutes. Add the broccoli, mushrooms and balsamic vinegar to the wok pan with onion and fry for 5 minutes. Serve the puree with the mushroom stir-fry and the steak with pepper crust.

This article was produced in collaboration with Verstegen.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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