Steak with Peppercorn Sauce (Print Version)
Tender beef paired with a creamy peppercorn sauce, perfect for a special dinner or indulgent treat.
# What You Need:
→ Steaks
01 - 2 boneless beef steaks (14-18 oz each), ribeye, sirloin, or filet mignon
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Peppercorn Sauce
05 - 2 tablespoons whole black peppercorns, lightly crushed
06 - 2 tablespoons unsalted butter
07 - 1 small shallot, finely chopped
08 - 1/3 cup brandy or cognac
09 - 1/2 cup beef stock
10 - 1/2 cup heavy cream
11 - Salt, to taste
# How-To Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for 2-4 minutes per side depending on desired doneness. For medium-rare, aim for an internal temperature of 130°F.
03 - Transfer steaks to a plate, tent loosely with foil, and let rest while preparing the sauce.
04 - Reduce heat to medium. Add butter to the same skillet. Once melted, add crushed peppercorns and shallot. Sauté for 1-2 minutes until fragrant and the shallot is softened.
05 - Carefully add brandy or cognac. Flambé if desired or let the alcohol cook off for about 1 minute, scraping up any browned bits from the pan.
06 - Pour in beef stock, bring to a simmer, and reduce by half for about 3 minutes. Stir in heavy cream and simmer for another 2-3 minutes until slightly thickened. Season with salt to taste.
07 - Return steaks to the skillet for 1 minute to warm and coat with sauce, or plate steaks and spoon sauce generously over the top.
# Expert Tips:
01 -
- The restaurant quality cream sauce comes together in under ten minutes using the same pan
- Proper resting makes even modest cuts taste like steakhouse perfection
02 -
- Room temperature meat prevents that grey overcooked band around the edges
- The pan must be properly hot before adding steaks or you will steam instead of sear
03 -
- Crush peppercorns in a mortar and pestle or ziplock with a heavy pan
- Never wash the pan between steaks and sauce, those brown bits are gold