Print

steak with peppercorn sauce

Home cook, iPhone 14. Close-up slight angle of delicious steak with peppercorn sauce on white plate. Mouthwatering --ar 4:3 --style raw --s 240
Print Recipe

A juicy, perfectly seared steak topped with a creamy and flavorful peppercorn sauce, ideal for a classic and satisfying dinner.

Ingredients

Scale
  • 2 ribeye steaks (8 oz each)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp crushed black peppercorns
  • 1/4 cup brandy or cognac
  • 1/2 cup heavy cream
  • 1/2 cup beef broth
  • 1 small shallot, finely chopped

Instructions

  1. Season steaks generously with salt and freshly ground black pepper.
  2. Heat olive oil in a skillet over medium-high heat until hot but not smoking.
  3. Add steaks and cook 4-5 minutes per side for medium rare, or to desired doneness; remove steaks and keep warm.
  4. Reduce heat to medium; add butter and shallots to the skillet and sauté until softened, about 2 minutes.
  5. Add crushed black peppercorns and cook for 30 seconds to release flavor.
  6. Carefully pour in the brandy or cognac to deglaze the pan; let it reduce by half.
  7. Stir in beef broth and simmer for 3-4 minutes until slightly thickened.
  8. Lower heat and add heavy cream; stir and cook until sauce coats the back of a spoon.
  9. Return steaks to the pan briefly to warm in the sauce, then serve hot with peppercorn sauce spooned over the top.

Notes

For extra flavor, serve with garlic mashed potatoes or roasted vegetables. If you prefer a milder sauce, reduce the amount of cracked peppercorns.

Find it online: https://foodiedishes.com/steak-with-peppercorn-sauce/