Steak with Peppercorn Sauce (Printable)
Tender beef paired with a rich cream peppercorn sauce for a flavorful meal perfect for any occasion.
# What You’ll Need:
→ For the Steaks
01 - 2 ribeye or sirloin steaks (8 oz each), boneless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ For the 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
# Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare doneness. Adjust timing slightly for more or less doneness as desired. Transfer steaks to a plate, tent loosely with foil, and let rest.
03 - Reduce heat to medium. Add butter to the same skillet and sauté the minced shallot for 1-2 minutes until softened and translucent, scraping up browned bits from the bottom.
04 - Stir in crushed green peppercorns. Carefully pour in brandy or cognac and let bubble for 30 seconds, continuing to scrape up any fond from the pan bottom.
05 - Pour in beef stock and simmer for 2 minutes until slightly reduced and concentrated.
06 - Lower heat and stir in heavy cream. Simmer gently for 2-3 minutes until sauce thickens enough to coat the back of a spoon. Season with salt to taste.
07 - Return rested steaks to the pan for 1 minute, spooning warm sauce over them to reheat. Transfer to plates and serve topped with generous spoonfuls of peppercorn sauce.
# Expert Advice:
01 -
- The creamy peppercorn sauce transforms an ordinary steak dinner into something that feels like a special occasion without requiring professional skills
- Green peppercorns bring a sophisticated mild heat that lets you actually taste the beef instead of just overwhelming spice
02 -
- Don't skip the step of letting meat come to room temperature or you will end up with gray, overcooked edges before the center is done
- The brandy flambe moment is optional but those browned bits scraped from the pan are where all the flavor lives
03 -
- Finish the sauce with an extra knob of cold butter off the heat for that glossy professional sheen
- Green peppercorns in brine are traditional, but try mixing in some black ones if you love heat