Creamy Pepper Steak with Vanilla Rub

By The Beyond Good Team

Creamy Pepper Steak with Vanilla Rub

Balanced with earthy, smoky, and spicy notes, it’s brilliant on meats and veggies alike. The pan sauce picks up the caramelized bits and amplifies the flavor with a subtle vanilla undertone

Prep time: 5 minutes | Cook time: 10 minutes 

For the dry rub:

  • 1 Tbsp Beyond Good Pure Ground Vanilla Powder   
  • 1 Tbsp fine salt  
  • 1 Tbsp smoked paprika  
  • ½ Tbsp brown sugar  
  • 1 ½ tsp ground black pepper  
  • 1 ½ tsp ground coriander  
  • 1 tsp onion powder  

  • 1 tsp garlic powder

     

For the steak:

  • 10-11oz Sirloin/Rump Steak  
  • 1 shallot  
  • 2 garlic cloves  
  • 1 Tbsp olive oil 
  • 2 Tbsp salted butter  
  • A handful of fresh thyme  
  • ¼ cup beef stock  
  • 2 Tbsp light cream  
  • 2 Tbsp cold butter  

Method

In a small bowl, combine all the ingredients to form the dry rub. Pat the steak dry with a paper towel, then rub a generous amount of the spice mixture all over the steak. Set aside at room temperature for 15 minutes while you prepare the other ingredients. Finely chop the shallot and smash the garlic with the back of your knife. Set aside for later. Heat a heavy-based frying pan over medium heat, then add the olive oil. Once hot, add the steak and cook untouched for 2-3 minutes to form a nice crust. Flip the steak and continue cooking for an additional 2-3 minutes, until it is done to your liking. Add the salted butter, thyme and crushed garlic cloves. Tilt the pan away from the heat and baste the butter over the steak for 30 seconds, and repeat on the other side. Remove the steak and set it aside to rest for 15 minutes, loosely covered in foil. Reduce the heat to low and add the shallots to cook for 1-2 minutes until softened, stirring to scrape up the fond. Add the beef stock and reduce for 3 minutes before adding the light cream. Remove the garlic cloves and thyme. Remove from the heat and whisk in the cold butter until the sauce is glossy. Slice the steak and spoon the warm pan sauce over the top.  

Tip: The spice rub can be stored at room temperature, and it'll feel right at home among your pantry staples! 

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