Steak with Creamy Peppercorn Sauce
A classic dish that pairs juicy steak with a rich and creamy peppercorn sauce, perfect for special occasions or cozy dinners.
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
Instructions
Preparation
- Take the steaks out of the fridge 20 minutes before planning to cook to help 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.
Cooking
- 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.
Notes
Serve with a side of roasted vegetables or mashed potatoes for a complete meal. Adjust the amount of peppercorns according to your taste.