Step-by-step instructions
Prepare the Steaks: Start by patting your steaks dry and seasoning both sides with salt. Press the crushed peppercorns firmly onto each side to create a flavorful crust.
Sear the Steaks: Heat the olive oil in a skillet over medium-high heat. Add the steaks and sear them for about 3–5 minutes on each side, depending on your preferred doneness. Remove the steaks from the skillet and let them rest while you make the sauce.
Make the Sauce: In the same skillet, melt the butter over medium heat. Add the chopped shallots and sauté until they’re soft. If you’re using brandy or cognac, pour it in now and let it simmer for about a minute. Then add the beef broth, heavy cream, and Dijon mustard. Allow the sauce to simmer for 2–3 minutes, stirring occasionally, until it thickens.
Serve: Pour the creamy peppercorn sauce generously over the rested steaks and serve immediately while hot.
Best ways to enjoy it
This Peppercorn Steak with Creamy Sauce pairs beautifully with sides like creamy mashed potatoes or garlic roasted vegetables. For a brighter touch, consider a fresh arugula salad drizzled with a balsamic vinaigrette. Not only does this enhance the flavors of the steak, but it also adds a lovely visual contrast to your plate.
Storage and reheating tips
To keep leftover Peppercorn Steak with Creamy Sauce fresh, store it in an airtight container in the refrigerator. It should be consumed within 3–4 days. When reheating, do so gently in a skillet over low heat to avoid overcooking the steak. If you want to freeze the sauce, separate it from the steak, and store it in a freezer-safe container for up to 3 months.
Helpful cooking tips
- Allow the steaks to reach room temperature before cooking—this promotes even cooking.
- Don’t crowd the skillet; cook the steaks in batches if necessary to maintain the cooking temperature.
- For a richer sauce, consider adding a splash more cream or a dash of Worcestershire sauce for extra depth.
Creative twists
Feeling adventurous? Switch up the flavors by adding a splash of blue cheese to the sauce for a bold twist or try incorporating sautéed mushrooms for an earthy flavor. You can also make this dish lighter by using leaner cuts of meat or swapping heavy cream for a reduced-fat alternative.
FAQs
What is the best cut of meat for Peppercorn Steak?
Both ribeye and sirloin work wonderfully for this recipe due to their tenderness and flavor. Ribeye offers more marbling, which adds richness, while sirloin provides a leaner option with still great flavor.
Can I make this steak ahead of time?
While the sauce can be made ahead and reheated, it’s best to cook the steaks fresh for optimal texture and flavor.
Is there a non-alcoholic option for the sauce?
Absolutely! Just omit the brandy or cognac and use additional beef broth to enhance the flavor of your sauce without the alcohol.
With this recipe, you’ll impress your family and friends with a sumptuous meal that’s full of flavor and surprisingly easy to create. Enjoy the rich and hearty experience of Peppercorn Steak with Creamy Sauce tonight!
