Creamy Peppercorn Steak (Printable)
Tender steaks topped with a silky green peppercorn cream sauce, French-style, ready in 30 minutes for an elegant dinner.
# What You'll Need:
→ Steak
01 - 2 (8 oz) beef steaks, such as filet mignon, ribeye, or sirloin
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon vegetable oil
→ Green Peppercorn Sauce
04 - 2 tablespoons green peppercorns in brine, drained and lightly crushed
05 - 2 tablespoons unsalted butter
06 - 1 small shallot, finely minced
07 - 1/2 cup beef stock
08 - 1/2 cup heavy cream
09 - 1 tablespoon Cognac or brandy (optional)
10 - Salt, to taste
# Directions:
01 - Pat the steaks thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, adjusting time to desired doneness. Transfer to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add butter and minced shallot to the same skillet. Sauté for 1 minute until softened and fragrant.
04 - Add the drained, lightly crushed green peppercorns to the skillet. Sauté for 30 seconds to release their aroma.
05 - If using Cognac or brandy, carefully add it to the pan and flambé, allowing the alcohol to burn off completely.
06 - Pour in the beef stock and bring to a boil, scraping up any caramelized bits from the bottom of the pan. Let the liquid reduce by half.
07 - Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens to a luscious consistency. Season with salt to taste.
08 - Return the rested steaks to the pan to warm through briefly, or plate the steaks and spoon the creamy peppercorn sauce generously over the top. Serve immediately.
# Expert Tips:
01 -
- The sauce takes literally five minutes but tastes like you spent hours reducing and fussing over it.
- It turns a Tuesday night into something that feels wildly indulgent without any complicated technique.
02 -
- A cold steak straight from the fridge will cook unevenly, so let yours sit on the counter for about 30 minutes before searing.
- The sauce will thicken as it cools, so pull it from the heat when it looks slightly thinner than you want it.
03 -
- Never move the steaks while they are searing because patience is what creates that deep, golden crust.
- Crushing the peppercorns slightly with the flat side of a knife releases more flavor than leaving them whole.