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Peppercorn Steak with Creamy Sauce Recipe

Peppercorn Steak with Creamy Sauce Recipe
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★★★★★

5 from 29 reviews

A rich and flavorful Peppercorn Steak with a luscious creamy sauce, perfect for a special dinner or an elegant weeknight meal. The steaks are crusted with cracked black peppercorns and served with a silky sauce made from shallots, garlic, beef broth, cream, and optional brandy or white wine.

Ingredients

Scale

For the Steaks

  • 2 boneless steaks (ribeye, sirloin, or your choice)
  • 2 tbsp whole black peppercorns, coarsely cracked
  • 1 tbsp olive oil
  • Salt to taste

For the Creamy Sauce

  • 2 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1/4 cup brandy or white wine (optional)
  • 1 tsp Dijon mustard (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Steaks: Pat the steaks dry thoroughly with a paper towel. Press the coarsely cracked black peppercorns into both sides of each steak to form a pepper crust. Season the steaks with salt evenly on both sides.
  2. Cook the Steaks: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and cook for about 4-6 minutes on each side, adjusting time depending on steak thickness and preferred doneness level. Once cooked, remove the steaks and place them on a plate, tented loosely with foil to rest and retain juices.
  3. Make the Creamy Sauce: Using the same skillet, melt the butter over medium heat. Add the finely chopped shallot and cook for around 2 minutes until softened but not browned. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Deglaze the Skillet: If using, carefully pour in the brandy or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce for about 2 minutes to burn off alcohol and concentrate flavors.
  5. Simmer the Broth: Pour in the beef broth and bring to a gentle simmer. Let this reduce by half over 4-5 minutes to intensify the flavor and slightly thicken the sauce.
  6. Add Cream and Mustard: Stir in the heavy cream and, if desired, Dijon mustard. Continue to simmer the sauce for another 3-5 minutes until it thickens to a creamy, smooth consistency.
  7. Finish the Dish: Return the rested steaks to the skillet with the sauce. Spoon sauce over the steaks and allow them to warm through by simmering together for 2-3 minutes.
  8. Serve: Transfer the steaks to serving plates and spoon the creamy peppercorn sauce on top. Garnish with freshly chopped parsley and serve immediately for best flavor.

Notes

  • Use room temperature steaks for best cooking results and even doneness.
  • Adjust cooking time based on steak thickness and desired doneness level.
  • If you prefer a milder pepper heat, reduce the amount of peppercorns used.
  • The brandy or white wine is optional but adds a wonderful depth of flavor to the sauce.
  • Letting the steaks rest after cooking allows the juices to redistribute, keeping them juicy.
  • Serve with mashed potatoes or steamed vegetables to complement the rich sauce.

Nutrition

Keywords: peppercorn steak, creamy sauce, pan-seared steak, dinner recipe, easy steak sauce

Find it online: https://maicook.com/peppercorn-steak-with-creamy-sauce-recipe/