Description
A classic peppercorn steak made with tender cuts of beef and a rich peppercorn sauce.
Ingredients
Scale
- 2 beef steaks (such as ribeye or sirloin)
- 2 tbsp whole black peppercorns, crushed
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup beef broth
- 1/4 cup heavy cream
- 1 tbsp Dijon mustard
- 1 shallot, finely chopped
- 1 garlic clove, minced
- Salt to taste
Instructions
- Heat olive oil and butter in a pan over medium-high heat.
- Sear the steaks for 3-4 minutes per side for medium-rare. Remove and rest.
- In the same pan, sauté shallots and garlic until soft.
- Add crushed peppercorns and cook for 1 minute.
- Pour in beef broth and scrape up browned bits.
- Stir in heavy cream and Dijon mustard, simmer until slightly thickened.
- Return steaks to pan, coat with sauce, and serve.
Notes
- Use freshly crushed peppercorns for best flavor.
- Let steaks rest before slicing for juicier results.
- Adjust creaminess by adding more or less broth.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: peppercorn steak, steak with peppercorn sauce, French steak recipe