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–+ servings

Steak with Creamy Peppercorn Sauce

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A classic dish that pairs juicy steak with a rich and creamy peppercorn sauce, perfect for special occasions or cozy dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 pieces 300g/10oz New York Strip / Porterhouse steaks or other steak of choice
  • Salt and pepper
  • 1 tbsp vegetable oil
For the Sauce
  • 1/3 cup brandy or cognac (or marsala)
  • 3/4 cup beef broth/stock low sodium, important!
  • 1/2 cup cream heavy/thickened
  • 2-3 tsp coarsely crushed whole black peppercorns or canned green peppercorns, drained

Method
 

Preparation
  1. Take the steaks out of the fridge 20 minutes before planning to cook to help them cook evenly.
  2. Crush the pepper using a rolling pin, a mortar and pestle, or the side of a hardy knife. Set aside.
  3. For the steaks, season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat.
Cooking
  1. 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.
  2. 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.
  3. Add the beef broth and bring to a simmer, letting it reduce again for about 3-4 minutes.
  4. Stir in the cream and crushed peppercorns. Cook for another 2-3 minutes until the sauce thickens slightly.
  5. Serve the steak topped with the creamy peppercorn sauce.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 8gProtein: 45gFat: 48gSaturated Fat: 25gSodium: 600mgSugar: 2g

Notes

Serve with a side of roasted vegetables or mashed potatoes for a complete meal. Adjust the amount of peppercorns according to your taste.
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