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steak with peppercorn sauce

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A succulent steak cooked to perfection and served with a rich, creamy peppercorn sauce that perfectly complements the robust flavors of the beef.

Ingredients

Scale
  • 2 ribeye steaks (about 8 oz each)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 2 tsp green peppercorns in brine, drained and lightly crushed
  • 1/2 cup beef stock
  • 1/2 cup heavy cream
  • 1 tbsp brandy or cognac (optional)

Instructions

  1. Season the steaks generously with salt and black pepper on both sides.
  2. Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
  3. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Remove steaks and keep warm.
  4. Lower the heat to medium, add butter and shallots to the pan, sauté until softened.
  5. Add the crushed green peppercorns and cook for 1 minute to release their aroma.
  6. Carefully add the brandy and let it reduce slightly (optional).
  7. Pour in the beef stock and simmer until reduced by half.
  8. Stir in the heavy cream and simmer until the sauce thickens.
  9. Adjust seasoning with salt and pepper as needed.
  10. Serve the steaks topped with the peppercorn sauce immediately.

Notes

For an extra touch, serve with creamy mashed potatoes or sautéed green vegetables to balance the rich sauce.

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