When it comes to an unforgettable meal, few dishes match the elegance and flavor of a well-prepared steak. This Pepper Steak recipe takes the classic combination of perfectly cooked meat and a rich, creamy sauce to a whole new level. Whether you’re planning a cozy dinner for two or a special family gathering, this dish is sure to impress. The simplicity of the ingredients—ribeye or filet mignon steaks paired with a luscious sauce that features brandy, cream, and shallots—creates a fulfilling yet straightforward meal for any occasion.
What makes this recipe special
You might be wondering why you should add this Pepper Steak to your culinary repertoire. First and foremost, it marries the bold, piquant flavor of cracked black peppercorns with the sumptuous richness of a creamy sauce. This dish is perfect for impressing guests or treating yourself on a quiet evening at home. It comes together quickly, making it ideal for both weeknight dinners and festive celebrations.
Just the other night, I whipped this up for a small gathering. One friend exclaimed, "I could eat this every day!" It’s that type of dish that brings everyone together around the table, eager for seconds.
“This recipe turned my ordinary Tuesday night into a steakhouse experience at home. The sauce was incredible!” – Satisfied Home Cook
Preparing Pepper Steak
Making Pepper Steak is a straightforward process that requires just a few steps to achieve restaurant-quality results at home. You’ll begin by seasoning your steaks, then searing them to the perfect doneness. After resting the steaks, you’ll whip up a creamy sauce in the same skillet, capturing all those lovely browned bits that add flavor.
It’s quick, requiring about 30 minutes from start to finish, making it a no-fuss option for when you want to create something memorable without spending all day in the kitchen.
What you’ll need
Before diving into the cooking process, ensure you have the following ingredients on hand:
- 2 ribeye or filet mignon steaks
- 2 tablespoons cracked black peppercorns
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup brandy or cognac
- 1 shallot, minced
If you don’t have brandy, cognac works just as well, and for a non-alcoholic option, you could substitute with beef broth or a splash of vinegar.
