Pieter Koen's Pepper Steak

Pieter Koen's Pepper Steak

Total Time: 1 hour, 10 minutes

Prep Time: 10 minutes

Cook Time: 60 minutes

Servings: 4 - 6 people

Suitable For: When you want your fillets to be a little fancy


In the premier episode of our Cooking with Friends of Megamaster series, singing sensation Pieter Koen treated us to his tasty pepper steak
recipe, cooked to perfection on a Megamaster braai. Together with a mushroom sauce recipe and a colourful “fruit” salad drizzled with a red wine
vinaigrette, Pieter’s pepper steak fillets are sure to put a skud in your step.


To watch the episode, go to Megamaster SA on YouTube.


  • 6 fillet medallions
  • 2 teaspoons olive oil
  • 3 tablespoons crushed black pepper
  • 2 teaspoons butter
  • 1 teaspoon olive oil
  • 250g mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons brandy
  • 100ml fresh cream
  • 1 tablespoon fresh thyme
  • Salt
  • Pepper
  • 2 tablespoons freshly grated parmesan
  • Fresh parsley, chopped
  • 300g baby spinach leaves
  • 1 orange, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup toasted cashews
  • 150g crumbed goat cheese
  • 3 tablespoons pomegranates
  • 80ml olive oil
  • 70ml red wine vinegar
  • 1 tablespoon Dijon mustrad
  • 1 tablespoon honey
  • Light squeeze of lemon juice


  1. Start your Megamaster braai with only oneof the far left or right burners on low.
  2. Lightly rub the fillets with olive oil and roll the sides in the crushed peppercorns.
  3. Place the fillets on the braai on the opposite side of the lit burner, away from direct heat.
  4. Season the steaks.
  5. Close the lid and let it cook at a low temperature (110-120oC).
  6. For rare to medium-rare results, cook steaks until the thermometer reads 50oC.
  7. Remove steaks and preheat the ceramic searing side burner.
  8. Brush the steaks with a bit of olive oil on th eflat surface fo the meat.
  9. Cook them on the searing side burner for 2-3 minutes per side or until a nice crust forms.
  10. Remove the steaks and let them rest for 2 minutes.
  1. Melt the butter in a pan and add the olive oil, mushrooms and garlic. Cook until soft and slightly browned.
  2. Add a splash of brandy, using a braai lighter (with safety lock) to ignite the alcohol.
  3. Add the fresh cream and thyme. Season with salt and pepper.
  4. Bring the sauce to a light boil, reduce heat and let it simmer until slightly reduced and thickened.
  5. Add the freshly grated parmesan and chopped parsley just before serving.
  1. Combine all the ingredients of the sald in a bowl.
  2. Combine all the ingredients of the vinaigrette and shake/stir well.
  3. Drizzle the vinaigrette over the salad just before serving.


Tip 01 Tip 01

A few minutes on a ceramic searing side burner sears steaks to juicy perfection.

Tip 02 Tip 02

Flambéing the mushroom sauce quickly burns off the brandy but adds additional aroma and flavour.

Tip 03 Tip 03

For perfectly toasted cashew nuts, coat them with a bit of oil and salt, and roast them in the oven at 180oC for approximately seven minutes or until lightly browned.