Few dishes are as Portuguese as a good peppercorn steak. And the star is not just the meat: it is that creamy, peppery sauce you will want to mop up with bread.
The sauce
The pepper sauce brings together cream, peppercorns and the juices of the meat, creating something rich and aromatic.
The pepper adds warmth without overpowering the beef, and that is what makes it so moreish.
The steak
A rump steak, thick and well seared, stands up to the sauce without getting lost.
At Pregaria, the peppercorn steak is made with 250g of rump for a proper meal.
On the side
Fries are the classic, perfect for making the most of the sauce.
Rice or salad are alternatives for those who prefer something different alongside.