Steak with Peppercorn Sauce (Printable)

Tender ribeye or sirloin paired with a rich, creamy peppercorn sauce for a flavorful meal.

# Ingredient List:

→ For the Steaks

01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ For the Peppercorn Sauce

05 - 2 tbsp green peppercorns in brine, rinsed and lightly crushed
06 - 2 tbsp unsalted butter
07 - 1 small shallot, finely minced
08 - 1/2 cup beef stock
09 - 1/3 cup heavy cream
10 - 2 tbsp brandy or cognac
11 - Salt, to taste

# Directions:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a heavy skillet over medium-high heat. When hot, add the steaks and sear for 3-4 minutes per side for medium-rare, or adjust to desired doneness. Transfer steaks to a plate, tent with foil, and let rest.
03 - Reduce heat to medium. Add butter to the same skillet, then sauté the shallot for 1-2 minutes until soft.
04 - Stir in crushed green peppercorns. Carefully add brandy or cognac, and let it bubble for 30 seconds, scraping up any browned bits.
05 - Add beef stock and simmer for 2 minutes to reduce slightly.
06 - Lower heat and stir in the heavy cream. Simmer until the sauce thickens slightly, about 2-3 minutes. Season with salt to taste.
07 - Return the steaks to the pan for 1 minute, spooning sauce over them to reheat. Serve steaks with generous spoonfuls of peppercorn sauce.

# Expert Tips:

01 -
  • The sauce transforms ordinary steak into something that tastes straight from a French bistro
  • Green peppercorns add this sophisticated gentle heat that wont overwhelm your palate
  • Everything happens in one pan which means maximum flavor and minimal cleanup
02 -
  • Removing the steaks from the refrigerator early is non-negotiable for even cooking
  • Your skillet must be properly hot before adding the meat or you will not get that restaurant-quality crust
  • The brandy step can create dramatic flames so stand back slightly when you add it
03 -
  • If your sauce seems too thin, keep simmering rather than adding more cream which can make it overly rich
  • Green peppercorns in brine are traditional but black peppercorns work if you prefer more aggressive heat

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