steak with peppercorn sauce
Perfectly seared steak served with a creamy, flavorful peppercorn sauce for a classic and elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- 1 tablespoon whole black peppercorns
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/4 cup shallots, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon brandy (optional)
- Salt, to taste
Instructions
- Crush the peppercorns coarsely using a mortar and pestle or the bottom of a pan.
- Season the steaks generously with salt and press the crushed peppercorns onto both sides.
- Heat olive oil in a skillet over medium-high heat. Add steaks and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks and keep warm.
- In the same skillet, add butter and sauté minced shallots until softened, about 2 minutes.
- Carefully add brandy to deglaze the pan and let it reduce slightly (if using).
- Add beef broth and bring to a simmer, scraping up any browned bits from the pan.
- Stir in heavy cream and simmer until the sauce thickens, about 3-5 minutes.
- Return steaks to the pan briefly to warm through, spooning sauce over them.
- Serve steaks topped with peppercorn sauce immediately.
Notes
For an extra kick, try adding a splash of Dijon mustard to the sauce or serve with mashed potatoes for a complete meal.
Find it online: https://youreverydayfoodie.com/steak-with-peppercorn-sauce/