steak with peppercorn sauce
A succulent steak paired with a rich and creamy peppercorn sauce, perfect for an elegant dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon brandy or cognac (optional)
- Salt, to taste
Instructions
- Season steaks generously with salt on both sides.
- Heat olive oil in a skillet over medium-high heat until hot.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or to your preferred doneness. Remove steaks and let rest.
- In the same skillet, add butter and sauté the shallots until translucent.
- Add crushed peppercorns and stir for 1 minute to release aroma.
- Carefully add brandy (if using) and allow it to reduce for 1-2 minutes.
- Add beef broth and simmer until sauce reduces by half.
- Stir in heavy cream and cook until sauce thickens to desired consistency.
- Adjust seasoning with salt if needed.
- Serve the peppercorn sauce over the rested steaks immediately.
Notes
For an extra flavor boost, let the steaks rest with a pat of herb butter on top before serving.
Find it online: https://cakesplustaste.com/steak-with-peppercorn-sauce/