Description
Peppercorn steak is a classic dish that combines the rich flavors of beef with the boldness of cracked black pepper, served with a creamy sauce made from the drippings of the cooked steak.
Ingredients
Scale
- 4 good-sized steaks: Choose cuts like ribeye or sirloin for the best flavor and tenderness.
- Kosher salt: Use to taste, as it enhances the natural flavors of the beef.
- 2 tablespoons extra virgin olive oil or canola oil: This will help sear the steaks and add richness.
- 3 tablespoons cracked black peppercorns: The star of the dish, providing that signature spicy kick.
- 1/4 cup finely chopped shallots or onions: These add sweetness and depth to the sauce.
- 1/4 cup cognac or other brandy: This ingredient adds a sophisticated flavor to the sauce.
- 1 cup beef broth or stock: It forms the base of the sauce, enriching the overall taste.
- 1/4 cup heavy cream: This gives the sauce a creamy texture and balances the spice.
- 1/4 cup finely chopped parsley: Use this for garnish, adding a fresh touch to your dish.
Instructions
- Take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with kosher salt and press the cracked black peppercorns into the meat.
- Heat a large skillet or frying pan over medium-high heat and add 2 tablespoons of oil until it shimmers.
- Carefully add the seasoned steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to check for 130°F (54°C).
- Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
- In the same skillet, reduce the heat to medium and add the chopped shallots or onions. Sauté for 2-3 minutes until translucent.
- Pour in the cognac or brandy, scraping up any browned bits from the bottom of the pan, and let it simmer for 1-2 minutes.
- Add 1 cup of beef broth or stock, bring to a simmer, and cook for another 3-4 minutes until it reduces slightly.
- Stir in 1/4 cup of heavy cream and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and additional cracked pepper to taste.
- Slice the steaks if desired, place them on serving plates, and spoon the creamy peppercorn sauce over the top. Garnish with parsley.
- Serve with your choice of sides and enjoy!
Notes
- Choose high-quality steaks for the best flavor.
- Let the steaks rest after cooking for better tenderness.
- Use freshly cracked black peppercorns for a more intense flavor.
- Avoid overcrowding the pan when searing the steaks.
- Experiment with different herbs and spices in the sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Saucing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg
Keywords: peppercorn steak, beef, creamy sauce, dinner, gourmet