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why make this recipe
Steak with Creamy Peppercorn Sauce is a delightful dish that combines the rich, savory flavor of steak with a smooth, peppery sauce. This recipe is perfect for special occasions or a cozy dinner at home. The creamy sauce enhances the taste of the steak, making it a favorite for meat lovers.
how to make Steak with Creamy Peppercorn Sauce
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 planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle, or the side of a hardy knife.
Steaks:
- Just before cooking, sprinkle both sides of the steak generously with salt and black pepper.
- Heat oil in a skillet over high heat until smoking.
- Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
- Stack the steaks on top of each other, then use tongs to sear the fat strip.
- Transfer to a plate, cover loosely with foil to rest while you make the sauce.
Sauce:
- Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 minute).
- Add broth, bring to simmer, and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
- Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
- Taste sauce, and adjust salt (and pepper!) to taste.
- Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)
how to serve Steak with Creamy Peppercorn Sauce
Serve the steak hot, topped with the creamy peppercorn sauce. It goes well with sides like mashed potatoes, sautéed vegetables, or a fresh salad.
how to store Steak with Creamy Peppercorn Sauce
If you have leftovers, let the steak cool to room temperature. Store the steak and sauce separately in airtight containers in the refrigerator. They will keep for up to 3 days. Reheat gently in a skillet or microwave when ready to eat.
tips to make Steak with Creamy Peppercorn Sauce
- Make sure the steak is at room temperature before cooking for even cooking.
- Use a meat thermometer to check for doneness if you’re unsure.
- Feel free to adjust the amount of peppercorns according to your taste preference.
variation
You can substitute the steak with chicken breast or pork chops if you prefer. The sauce will still work perfectly with these options.
FAQs
-
Can I use a different type of steak?
Yes, you can use any steak cut that you like. New York Strip and Porterhouse are great choices, but ribeye or filet mignon will work too. -
What can I use instead of brandy or cognac?
Marsala wine or even red wine can be used as a substitute for brandy or cognac. -
Can this recipe be made ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it when ready to serve. Cook the steak fresh for the best taste and texture.
Steak with Creamy Peppercorn Sauce
Ingredients
For the Steak
- 2 pieces New York Strip / Porterhouse steaks (or other of choice, Note 1) 300g/10oz each
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil
For the Sauce
- 1/3 cup Brandy or cognac (or marsala, Note 2)
- 3/4 cup Beef broth/stock, low sodium (important! Note 3)
- 1/2 cup Cream, heavy/thickened
- 2-3 tsp Coarsely crushed whole black peppercorns (or canned green peppercorns, drained, Note 4)
Instructions
Preparation
- Take the steaks out of the fridge 20 minutes before planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle, or the side of a hardy knife.
Cooking the Steaks
- Just before cooking, sprinkle both sides of the steak generously with salt and black pepper.
- Heat oil in a skillet over high heat until smoking.
- Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
- Stack the steaks on top of each other, then use tongs to sear the fat strip.
- Transfer to a plate, cover loosely with foil to rest while you make the sauce.
Making the Sauce
- Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 minute).
- Add broth, bring to simmer, and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
- Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
- Taste sauce, and adjust salt (and pepper!) to taste.
Serving
- Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately!