Creamy Peppercorn Steak (Printable)
Seared beef with a rich green peppercorn cream sauce, ready in 30 minutes for an elegant, gluten-free dinner.
# What You'll Need:
→ Steak
01 - 2 (8 oz) beef steaks, such as filet mignon, ribeye, or sirloin
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon vegetable oil
→ Green Peppercorn Sauce
04 - 2 tablespoons green peppercorns in brine, drained and lightly crushed
05 - 2 tablespoons unsalted butter
06 - 1 small shallot, finely minced
07 - 1/2 cup beef stock
08 - 1/2 cup heavy cream
09 - 1 tablespoon Cognac or brandy (optional)
10 - Salt, to taste
# How-To Steps:
01 - Pat the steaks thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Transfer to a plate and tent loosely with foil to keep warm.
03 - Reduce heat to medium. Add butter and minced shallot to the same skillet, sautéing for 1 minute until softened.
04 - Add the drained green peppercorns and sauté for 30 seconds to release their aroma.
05 - Carefully add Cognac or brandy and flambé, allowing the alcohol to burn off completely.
06 - Pour in the beef stock and bring to a boil, scraping up any caramelized bits from the bottom of the pan. Let the liquid reduce by half.
07 - Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon. Adjust seasoning with salt as needed.
08 - Return the steaks to the pan to warm through, or plate the steaks and spoon the creamy peppercorn sauce generously over the top. Serve immediately.
# Expert Advice:
01 -
- The creamy green peppercorn sauce tastes like something from a French bistro, but it comes together in minutes using one pan.
- It turns an ordinary weeknight steak into the kind of meal that makes people put down their phones and just eat.
02 -
- A cold steak straight from the fridge will cook unevenly and seize up in the pan, so always let it rest at room temperature first.
- The sauce thickens as it cools, so pull it from the heat when it looks slightly thinner than you want it.
03 -
- Press down gently on the steaks with your tongs right after they hit the pan to ensure full contact and an even crust across the entire surface.
- Crushing the green peppercorns with the flat side of a knife rather than a mortar releases more of their oils without turning them to paste.