Steak with Creamy Peppercorn Sauce is a classic dish that combines the rich, juicy flavors of steak with a smooth and zesty sauce. This dish is perfect for a special occasion or a hearty dinner at home. With its easy-to-follow steps, you can impress family and friends with a gourmet meal.
Why Make This Recipe
There are several reasons to make Steak with Creamy Peppercorn Sauce. First, it’s a crowd-pleaser. Most people enjoy a well-cooked steak, and the creamy sauce adds an exciting twist. Second, it’s straightforward to prepare, and you don’t need fancy ingredients. Finally, this dish allows you to experiment with flavors and cooking techniques, making it a fun challenge in the kitchen.
How to Make Steak with Creamy Peppercorn Sauce
Making Steak with Creamy Peppercorn Sauce is simple. Follow these steps for a delicious and enjoyable meal.
Ingredients
- 2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
- Salt and pepper
- 1 tbsp vegetable oil
- 1/3 cup (85 ml) brandy or cognac (or marsala) (Note 2)
- 3/4 cup (185 ml) beef broth/stock, low sodium (important! Note 3)
- 1/2 cup (125 ml) cream, heavy/thickened
- 2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)
Directions
Take the steaks out of the fridge 20 minutes before cooking. This helps them cook evenly.
Crush the pepper using a rolling pin, mortar and pestle, or the side of a sturdy knife. Set it aside.
Steaks:
Season the steaks with salt and pepper on both sides.
Heat the vegetable oil in a pan over medium-high heat. Once hot, add the steaks. Cook to your preferred doneness, about 4-5 minutes per side for medium-rare.
Remove the steaks from the pan and let them rest.
Sauce:
In the same pan, add the brandy or cognac. Scrape the bottom of the pan to lift the flavors. Let it simmer for 1-2 minutes.
Add the beef broth and let it reduce for another 2-3 minutes.
Stir in the cream and crushed peppercorns. Cook until the sauce thickens, about 3-4 minutes.
Serve the sauce over the steaks.
How to Serve Steak with Creamy Peppercorn Sauce
Serve your Steak with Creamy Peppercorn Sauce hot. You can pair it with mashed potatoes, roasted vegetables, or a fresh salad. A nice glass of red wine also enhances the meal.
How to Store Steak with Creamy Peppercorn Sauce
If you have leftovers, let the steak cool completely. Store the steak and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet before serving.
Tips to Make Steak with Creamy Peppercorn Sauce
- Let the steaks rest before slicing. This keeps them juicy.
- Use fresh peppercorns for a stronger flavor.
- Adjust the amount of pepper based on your spice tolerance.
Variation
You can use different cuts of steak like filet mignon or ribeye for this recipe. For a lighter version, substitute the cream with a low-fat alternative, and use chicken broth instead of beef broth.
FAQs
1. Can I use chicken instead of beef for this sauce?
Yes, you can use chicken and chicken broth. The flavor will be different but still delicious.
2. What can I serve with this dish?
Mashed potatoes, rice, or steamed vegetables pair well with steak and sauce.
3. Is it necessary to let the steak rest after cooking?
Yes, resting allows the juices to redistribute, making the steak more tender and juicy.
Steak with Creamy Peppercorn Sauce
Ingredients
Steak Ingredients
- 2 pieces 300g/10oz New York Strip / Porterhouse steaks or other of choice
- to taste Salt and pepper
- 1 tbsp vegetable oil
Sauce Ingredients
- ⅓ cup brandy or cognac (or marsala)
- ¾ cup beef broth/stock, low sodium important!
- ½ 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 cooking to help them cook evenly.
- Crush the pepper using a rolling pin, mortar and pestle, or the side of a sturdy knife. Set it aside.
Cooking Steaks
- Season the steaks with salt and pepper on both sides.
- Heat the vegetable oil in a pan over medium-high heat. Once hot, add the steaks. Cook to your preferred doneness, about 4-5 minutes per side for medium-rare.
- Remove the steaks from the pan and let them rest.
Making the Sauce
- In the same pan, add the brandy or cognac. Scrape the bottom of the pan to lift the flavors. Let it simmer for 1-2 minutes.
- Add the beef broth and let it reduce for another 2-3 minutes.
- Stir in the cream and crushed peppercorns. Cook until the sauce thickens, about 3-4 minutes.
- Serve the sauce over the steaks.
