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–+ servings

Steak with Creamy Peppercorn Sauce

A delightful dish combining rich, savory steak with a smooth, peppery sauce, perfect for special occasions or cozy dinners at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 2 servings
Calories 600 kcal

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!

Notes

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. You can substitute the steak with chicken breast or pork chops if you prefer.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 5gProtein: 50gFat: 40gSaturated Fat: 20gSodium: 800mgSugar: 2g
Keyword Creamy Peppercorn Sauce, dinner recipe, Special Occasion, Steak
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