Steak with Peppercorn Sauce (Print Version)
Tender beef paired with a rich, creamy peppercorn sauce in under 30 minutes.
# What You Need:
→ Steak
01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Peppercorn Sauce
05 - 2 tablespoons green peppercorns in brine, rinsed and lightly crushed
06 - 2 tablespoons unsalted butter
07 - 1 small shallot, finely minced
08 - 1/2 cup beef stock
09 - 1/3 cup heavy cream
10 - 2 tablespoons brandy or cognac
11 - Salt, to taste
# How-To Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a heavy skillet over medium-high heat. When hot, add the steaks and sear for 3–4 minutes per side for medium-rare, or adjust to desired doneness. Transfer steaks to a plate, tent with foil, and let rest.
03 - Reduce heat to medium. Add butter to the same skillet, then sauté the shallot for 1–2 minutes until soft.
04 - Stir in crushed green peppercorns. Carefully add brandy or cognac, and let it bubble for 30 seconds, scraping up any browned bits.
05 - Add beef stock and simmer for 2 minutes to reduce slightly.
06 - Lower heat and stir in the heavy cream. Simmer until the sauce thickens slightly, about 2–3 minutes. Season with salt to taste.
07 - Return the steaks to the pan for 1 minute, spooning sauce over them to reheat. Serve steaks with generous spoonfuls of peppercorn sauce.
# Expert Tips:
01 -
- It transforms a simple weeknight dinner into something that feels like a celebration without requiring hours of work
- The sauce comes together in minutes but tastes like something a trained chef spent all afternoon perfecting
02 -
- Green peppercorns in brine are completely different from dried black peppercorns. They're milder, slightly fruity, and essential for the classic French bistro flavor.
- If the sauce seems too thick, add a splash more stock or cream. Too thin? Just simmer another minute or two. Sauces are forgiving if you adjust gradually.
03 -
- Finish the sauce with an extra knob of cold butter off the heat. It creates that glossy, velvety texture you see in professional kitchens.
- If you only have black peppercorns, use them but reduce the quantity by half since they're much more potent.