Description
This Peppercorn Steak with Creamy Sauce is a restaurant-quality dish made right in your kitchen! Juicy, tender steak crusted with crushed peppercorns is paired with a rich and velvety cream sauce. Perfect for a romantic dinner, a special occasion, or when you just want to treat yourself to a luxurious meal. With easy-to-follow instructions, this recipe ensures you’ll impress every time.
Ingredients
For the Steak:
- 2 (8 oz) filet mignons, ribeye, or New York strip steaks
- 2 tbsp freshly cracked black peppercorns (or a mix of green, black, and pink peppercorns)
- 1 tsp sea salt
- 1 tbsp olive oil
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1/4 cup cognac or brandy (optional, for deglazing)
- 1/2 cup beef or chicken stock
- 3/4 cup heavy cream
- 1 tbsp Dijon mustard (optional for added tanginess)
- Salt, to taste
Instructions
Step 1: Prepare the Steak
- Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature.
- Season both sides of the steak with salt and generously press the cracked peppercorns into the meat.
Step 2: Cook the Steak
- Heat a cast-iron skillet over medium-high heat and add the olive oil.
- Place the steaks in the hot pan and sear for 3-4 minutes on each side (depending on thickness) for medium-rare. Adjust cooking time for desired doneness.
- Remove the steaks, tent with foil, and allow them to rest while preparing the sauce.
Step 3: Make the Creamy Sauce
- In the same skillet, reduce the heat to medium and melt the butter. Add the chopped shallot and sauté until soft and translucent (about 2 minutes).
- Deglaze the pan with cognac or brandy, scraping up the browned bits from the bottom of the skillet. Cook for 1-2 minutes to reduce slightly.
- Stir in the beef or chicken stock, allowing it to simmer for 2-3 minutes.
- Add the heavy cream and Dijon mustard (if using). Stir and simmer until the sauce thickens (about 5 minutes). Adjust salt to taste.
- Pour the sauce over the rested steaks or serve on the side.
Notes
- Peppercorn Substitutions: Use freshly ground black pepper if whole peppercorns aren’t available.
- Cognac/Brandy: This is optional but enhances the sauce’s depth of flavor. Substitute with white wine or omit entirely.
- Doneness Guide: Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
- Prep Time: 10 minutes
- Cook Time: 20 minutes