why make this recipe

Steak with Creamy Peppercorn Sauce is a classic dish that impresses anyone who tries it. The juicy, flavorful steak pairs perfectly with the rich and creamy sauce, making it a fantastic choice for special occasions or a cozy dinner at home. This recipe is simple to follow and provides a great balance of flavors, elevating your steak dinner to a restaurant-level meal.

how to make Steak with Creamy Peppercorn Sauce

Making Steak with Creamy Peppercorn Sauce is easier than it seems. Follow these steps to prepare a delicious meal that will leave everyone asking for seconds.

Ingredients :

2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
Salt and pepper
1 tbsp vegetable oil
1/3 cup (85 ml) brandy or cognac (or marsala) (Note 2)
3/4 cup (185 ml) beef broth/stock (low sodium, important! Note 3)
1/2 cup (125 ml) cream (heavy/thickened)
2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Directions :

Take the steaks out of the fridge 20 minutes before planning to cook. This helps them cook evenly.
Crush the pepper using a rolling pin, a mortar and pestle, or the side of a hardy knife. Set aside.
For the steaks, season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat.
Add the steaks to the skillet and cook to your desired doneness, about 3-5 minutes per side for medium-rare. Remove the steaks from the pan and let them rest.
For the sauce, in the same pan, add the brandy or cognac. Scrape the pan to detach any browned bits. Allow it to reduce for 1-2 minutes.
Add the beef broth and bring to a simmer, letting it reduce again for about 3-4 minutes.
Stir in the cream and crushed peppercorns. Cook for another 2-3 minutes until the sauce thickens slightly.
Serve the steak topped with the creamy peppercorn sauce.

how to serve Steak with Creamy Peppercorn Sauce

Serve your steak with a side of roasted vegetables or mashed potatoes to make a complete meal. The creamy peppercorn sauce pairs well with fresh greens too, so consider a simple salad on the side for added color and freshness.

how to store Steak with Creamy Peppercorn Sauce

If you have leftovers, store the steak and sauce separately in airtight containers. Refrigerate the steak for up to 3 days and reheat gently in a skillet or the microwave when ready to eat. The sauce can also be refrigerated and should be reheated on the stove over low heat, stirring until warmed through.

tips to make Steak with Creamy Peppercorn Sauce

Allow your steak to come to room temperature before cooking for an even cook.
Don’t skip the resting time for the steak; it helps retain the juices.
Adjust the amount of peppercorns according to your taste. If you prefer a milder flavor, start with fewer and add more after tasting the sauce.

variation (if any)

For a twist on this recipe, you can use green peppercorns instead of black for a milder flavor. You can also add a splash of dijon mustard to the sauce for an extra kick.

FAQs

What type of steak is best for this recipe?
New York Strip or Porterhouse works well, but you can also use ribeye or filet mignon for a different texture and flavor.

Can I use a different type of alcohol?
Yes, marsala wine can be used as a substitute for brandy or cognac if you prefer.

Is this recipe suitable for special diets?
This recipe contains dairy and meat, making it unsuitable for vegans. However, it can be modified for gluten-free diets by ensuring your broth is gluten-free.