Steak with Creamy Peppercorn Sauce
A classic dish that combines the rich flavors of steak with a smooth and zesty peppercorn sauce, perfect for special occasions or hearty dinners.
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.
Notes
Let the steaks rest before slicing to keep them juicy. Use fresh peppercorns for a stronger flavor. Adjust the amount of pepper based on your spice tolerance.