Save This dish features succulent beef steaks seared to perfection and topped with a luscious peppercorn sauce crafted from crushed black peppercorns, shallots, brandy, and cream. The sauce is simmered until thick and rich, creating a balance of heat and creaminess that complements the meat's natural flavors. Ideal for a special dinner or an elegant weeknight, it pairs wonderfully with French fries or steamed vegetables, delivering a French-inspired dining experience in your own kitchen.
The scent of brandy hitting a hot skillet still takes me back to my first attempt at peppercorn sauce, when I nearly set off the smoke alarm but ended up with something that tasted like pure luxury. There is something deeply satisfying about transforming a few humble ingredients into that velvety, speckled sauce that makes everything feel like a special occasion.
I once made this for a date night at home, complete with candlelight and a bottle of Cabernet, and we both ended up laughing through the entire meal because the sauce was so incredible we kept dipping our fries into it long after the steak was gone. That is the thing about this dish, it turns any regular Tuesday into something worth celebrating.
Ingredients
- 2 boneless beef steaks: Ribeye, sirloin, or filet mignon all work beautifully here, but remember to let them come to room temperature before cooking
- 1 tablespoon olive oil: A high smoke point oil is essential for getting that perfect caramelized crust on the steak
- Salt and freshly ground black pepper: Be generous here, this creates the foundation of flavor that will carry through the entire dish
- 2 tablespoons whole black peppercorns: Lightly crush them with a mortar and pestle or the back of a heavy pan to release their oils
- 2 tablespoons unsalted butter: This forms the base of your sauce and adds that rich finish
- 1 small shallot, finely chopped: Shallots have a milder sweetness than onions and blend perfectly into the creamy sauce
- 80 ml brandy or cognac: The alcohol burns off during cooking, leaving behind an incredible depth of flavor
- 120 ml beef stock: Homemade is best, but a good quality store bought stock works perfectly fine
- 120 ml heavy cream: Do not be tempted to substitute milk here, you need that high fat content for the right texture
Instructions
- Prepare the steaks:
- Take them out of the refrigerator at least 30 minutes before cooking and pat them completely dry with paper towels
- Season generously:
- Season both sides of each steak with salt and plenty of freshly ground black pepper, pressing it gently into the meat
- Get your pan hot:
- Heat the olive oil in a heavy skillet over medium high heat until it shimmers and moves like water across the surface
- Sear to perfection:
- Add the steaks and let them sear undisturbed for 2 to 4 minutes per side until a deep brown crust forms
- Rest the meat:
- Transfer the steaks to a plate and tent loosely with foil while you make the sauce
- Build the flavor base:
- Reduce the heat to medium, add the butter, then stir in the crushed peppercorns and chopped shallot
- Infuse the aromatics:
- Sauté for 1 to 2 minutes until the shallot softens and the peppercorns become incredibly fragrant
- Deglaze the pan:
- Carefully pour in the brandy, scraping up all those beautiful browned bits from the bottom of the pan
- Reduce and enrich:
- Add the beef stock and let it bubble away until reduced by half, then stir in the cream and simmer until slightly thickened
- Bring it all together:
- Return the steaks to the pan for just one minute to warm through, then serve with that glorious sauce spooned generously over the top
Save This recipe has saved me countless times when unexpected guests showed up or when I just needed to remind myself that good food does not have to be complicated. Something about standing at the stove, listening to the sauce bubble, feels almost meditative.
Choosing the Right Cut
I have learned that ribeye gives you the most flavor and marbling, while filet mignon offers that melt in your mouth tenderness. Sirloin sits perfectly in the middle, giving you great beef flavor without breaking the bank.
The Art of the Sauce
The secret is in the reduction, taking the time to let those flavors concentrate and deepen. When the sauce coats the back of a spoon and leaves a clear trail, you know you have hit the sweet spot.
Perfect Pairings
Creamy mashed potatoes are the classic choice for soaking up every drop of that peppercorn sauce. Crispy roasted potatoes work beautifully too, adding textural contrast to the rich steak.
- A simple green salad with acidic vinaigrette cuts through the richness
- Steamed asparagus or green beans add freshness and color
- Crusty bread is essential for sopping up the last bits of sauce
Save There is something deeply nourishing about a perfectly cooked steak with sauce, the kind of meal that makes you slow down and savor every single bite.
Recipe FAQs
- → What cut of beef works best for this dish?
-
Ribeye, sirloin, or filet mignon are ideal choices, offering tenderness and rich flavor perfect for searing.
- → How do I achieve the ideal steak doneness?
-
Sear the steaks for 2-4 minutes per side over medium-high heat, aiming for medium-rare at 54°C (130°F) internal temperature.
- → Can I substitute the brandy in the peppercorn sauce?
-
Yes, cognac can be used as an alternative. If avoiding alcohol, you may skip it, but the flavor will be less complex.
- → How can I make the sauce lighter?
-
Replace heavy cream with half-and-half to reduce richness while keeping creamy texture.
- → What sides complement this dish well?
-
Classic choices include French fries, mashed potatoes, or steamed vegetables for a balanced plate.
- → How do I prepare the peppercorns for the sauce?
-
Lightly crush whole black peppercorns to release their aroma without overpowering the sauce’s smooth texture.
