Steak with Peppercorn Sauce (Printable)

Tender steak complemented by a creamy peppercorn sauce, perfect for an indulgent dinner experience.

# What You’ll Need:

→ Steaks

01 - 2 boneless beef steaks (7-9 oz each), such as 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

# 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 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 Advice:

01 -
  • Restaurant quality sauce that comes together in about 10 minutes
  • The kind of dinner that makes any evening feel like a celebration
  • Secret technique that ensures perfectly cooked steak every single time
02 -
  • Cold steaks cook unevenly no matter how perfectly you time them
  • The fond, those browned bits on the pan bottom, is where all the flavor lives
  • Sauce continues thickening even after you remove it from heat
03 -
  • Pat steaks completely dry before seasoning for the best possible crust
  • Let the sauce cool slightly before serving to experience its full flavor development

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