Peppercorn steak with creamy sauce

Peppercorn Steak with Creamy Sauce

This Peppercorn Steak with Creamy Sauce is a rich and flavorful dish that brings a restaurant-quality meal to your table. Tender, juicy steak is coated in a bold peppercorn crust and topped with a creamy, buttery sauce infused with shallots, garlic, and a splash of brandy or broth. It’s the perfect dish for a special dinner!

Ingredients 

For the Steak:

2 (8-10 oz) ribeye, filet mignon, or NY strip steaks

1 tbsp whole black peppercorns, crushed (or use a mix of green and black peppercorns)

1 tsp salt

1 tbsp olive oil

1 tbsp unsalted butter

For the Creamy Peppercorn Sauce:

1 tbsp unsalted butter

1 shallot, finely minced (or ¼ cup minced onion)

1 clove garlic, minced

¼ cup brandy or cognac (or beef broth for non-alcoholic option)

½ cup beef broth

½ cup heavy cream

1 tsp Dijon mustard (optional, for extra depth)

¼ tsp salt (adjust to taste)

¼ tsp black pepper (optional, for extra spice)

Instructions

Step 1: Prepare the Steak

1. Pat steaks dry with a paper towel.

2. Crush peppercorns using a mortar and pestle or by placing them in a plastic bag and crushing with a rolling pin.

3. Press the crushed peppercorns evenly onto both sides of the steaks. Season with salt.

Step 2: Cook the Steak

4. Heat olive oil and butter in a skillet over medium-high heat until hot.

5. Sear steaks for 3-4 minutes per side (for medium-rare) or adjust cooking time based on desired doneness (see notes).

6. Remove steaks from the pan, cover loosely with foil, and let them rest.

Step 3: Make the Creamy Peppercorn Sauce

7. In the same skillet, melt butter over medium heat.

8. Add shallots and cook for 1-2 minutes until soft. Add garlic and cook for 30 seconds.

9. Pour in brandy (or beef broth), scraping up any browned bits. Let it simmer for 1-2 minutes.

10. Stir in beef broth, heavy cream, Dijon mustard (if using), salt, and extra pepper. Simmer for 2-3 minutes until slightly thickened.

11. Return steaks to the pan and spoon sauce over them for 1 minute to warm through.

Step 4: Serve

12. Plate the steaks and drizzle with creamy peppercorn sauce. Serve with mashed potatoes, roasted vegetables, or a fresh salad.

Recipe Notes & Tips

Steak Doneness Guide:

Rare: 120-125°F (2-3 min per side)

Medium-Rare: 130-135°F (3-4 min per side)

Medium: 140-145°F (4-5 min per side)

Medium-Well: 150-155°F (5-6 min per side)

Peppercorn Choices: Green, black, or a mix of both add different spice levels. Green is milder, black is bold.

Alcohol-Free Option: Substitute brandy with extra beef broth for a non-alcoholic sauce.

Storage & Reheating: Store leftovers in the fridge for up to 3 days. Reheat gently in a pan over low heat to avoid overcooking.

Nutrition Information 

Calories: 480

Protein: 35g

Fat: 36g

Carbs: 3g

Fiber: 0g

Net Carbs: 3g

This Peppercorn Steak with Creamy Sauce is an indulgent, flavorful dish that’s perfect for date nights or special occasions.

 

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