Steak with Peppercorn Sauce (Printable)
Tender beef paired with a creamy peppercorn sauce for a rich and flavorful main dish.
# Ingredient List:
→ 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
# Directions:
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 the shallot is 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, 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 Tips:
01 -
- Restaurant quality results without leaving your kitchen or wearing real pants
- The sauce transforms even modest steak cuts into something that feels like a celebration
02 -
- The resting period is not optional because cutting into steak immediately lets all the juices escape onto your plate
- Your pan will look frighteningly dark after searing but those browned bits are exactly what makes your sauce extraordinary
03 -
- Invest in an instant read thermometer because guessing steak doneness rarely ends well
- Green peppercorns in brine make a milder, more elegant sauce if black pepper feels too aggressive