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.