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Steak with Peppercorn Sauce

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Steak with Peppercorn Sauce is a rich and indulgent dish that combines the bold flavors of perfectly seared steak with a creamy, peppercorn-infused sauce. The sauce is made with crushed black peppercorns, heavy cream, brandy (or broth), and a touch of mustard, creating a flavorful and velvety finish. This is an ideal dish for a special occasion or a weeknight dinner that feels luxurious.

 

Ingredients

Scale

For the Steak:

  • 4 steaks (ribeye, sirloin, filet mignon, or your preferred cut)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the Peppercorn Sauce:

  • 2 tablespoons black peppercorns, crushed
  • 1/4 cup brandy (or beef broth if you prefer)
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • Salt, to taste

Instructions

  • Cook the steaks:
    • Season both sides of the steaks with salt and freshly ground black pepper.
    • Heat olive oil in a large skillet over medium-high heat.
    • Once the pan is hot, add the steaks and cook to your preferred level of doneness (about 3-4 minutes per side for medium-rare, depending on the thickness of the steak).
    • Once cooked, remove the steaks from the skillet and set them aside to rest.
  • Make the peppercorn sauce:
    • In the same skillet, reduce the heat to medium. Add the crushed black peppercorns and sauté for about 1-2 minutes, releasing their flavor.
    • Carefully add the brandy (or beef broth) to the skillet, scraping up any flavorful bits from the bottom of the pan. Let the liquid reduce slightly, about 2-3 minutes.
    • Add the beef broth and let it simmer for another 3-4 minutes, allowing the sauce to thicken slightly.
    • Stir in the heavy cream and Dijon mustard, cooking for an additional 2-3 minutes until the sauce becomes creamy.
    • Finish the sauce with a tablespoon of butter for richness, and taste for seasoning. Adjust with salt as needed.
  • Serve:
    • Plate the steaks and generously spoon the peppercorn sauce over the top. Serve with your favorite sides and enjoy!

Notes

  • You can substitute brandy with a splash of red wine or even water if you prefer a non-alcoholic version.
  • For a more intense pepper flavor, add more crushed black peppercorns to the sauce.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and reheated over low heat.

Keywords: Steak with Peppercorn Sauce, creamy peppercorn sauce, peppercorn crusted steak, steak dinner, beef steak with sauce, easy steak recipe, pepper sauce for steak, Dijon mustard steak sauce, luxury steak meal.

Find it online: https://masonrecipes.com/steak-with-peppercorn-sauce/