Peppercorn Steak with Sauce. One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. Cover loosely with foil, rest and keep warm.
Gourmet Feast: Double-click to serve Peppercorn-Crusted Sous-Vide Steaks to anyone nearby.
Peppercorn sauce adds a touch of indulgence to this quick and easy dish.
It's a great idea for a speedy mid-week meal that is guaranteed to hit the spot.
You can cook Peppercorn Steak with Sauce using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Peppercorn Steak with Sauce
- It's 2 of steaks.
- You need to taste of freshly ground pepper.
- You need to taste of freshly ground salt.
- Prepare 1 tablespoon of vegetable oil.
- It's 4 tablespoons of butter.
- You need 1 cup of heavy cream.
- It's 1/2 cup of brandy or similar.
- You need 1 tablespoon of dijon mustard.
Plus, you'll be surprised how easy it is to make your own peppercorn sauce. Grilled Steak with Peppercorn Sauce Recipe. One of My Very First Recipes Learned. Preheat the grill or broiler until it's really hot.
Peppercorn Steak with Sauce instructions
- Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating..
- Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4-5 minutes for medium-rare..
- Turn and sear the other side for another 4-5 minutes, for medium-rare. If steak has a fat- cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest..
- Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan..
- 0nce brandy has reduced by half, add cream and continue to whisk until combined..
- Add Dijon mustard and remaining butter and continue to cook until mixture begins to reduce and thicken, about 8-10 minutes. Add ground pepper to taste.The final pan sauce should have a rich consistency and coat the back of a spoon..
- If the cut of steak has fat or bone that needs to be cut around upon serving, then the sauce is best served on the side. Otherwise, pour directly over the steaks..
Season the steaks with a little salt and pepper. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Meanwhile, heat a large skillet over medium-high heat. Season steaks with salt and pepper (if desired) and place in the hot skillet.
