Steak with Peppercorn Sauce (Printable)

Tender steak served with a creamy, flavorful peppercorn sauce for a rich and satisfying main course.

# What You Need:

→ Steaks

01 - 2 boneless beef steaks (14-18 oz each), such as ribeye, sirloin, or filet mignon
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

05 - 2 tablespoons whole black peppercorns, lightly crushed
06 - 2 tablespoons unsalted butter
07 - 1 small shallot, finely chopped
08 - 1/3 cup brandy or cognac
09 - 1/2 cup beef stock
10 - 1/2 cup heavy cream
11 - Salt, to taste

# How-To Steps:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
02 - Pat steaks completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in a heavy skillet over medium-high heat until the oil shimmers and ripples slightly.
04 - Add steaks to the hot skillet and sear for 2-4 minutes per side, depending on desired doneness. For medium-rare, aim for an internal temperature of 130°F.
05 - Transfer steaks to a plate, tent loosely with aluminum foil, and let rest while preparing the sauce.
06 - Reduce heat to medium. Add butter to the same skillet. Once melted, add crushed peppercorns and chopped shallot. Sauté for 1-2 minutes until fragrant and the shallot is softened.
07 - Carefully add brandy or cognac. Flambé by igniting with a long lighter if desired, or let the alcohol cook off for about 1 minute while scraping up any browned bits from the pan bottom.
08 - Pour in beef stock, bring to a simmer, and reduce by half, approximately 3 minutes.
09 - Stir in heavy cream, simmer for another 2-3 minutes until sauce coats the back of a spoon. Season with salt to taste.
10 - Return steaks to the skillet for 1 minute to warm through and coat with sauce, or plate steaks and spoon sauce generously over the top.

# Helpful Tips:

01 -
  • The restaurant quality sauce comes together in under ten minutes right in the same pan you cooked the steak in
  • Every component can be prepped in advance, making this perfect for a stress free dinner party
02 -
  • Resist the urge to move the steaks while they sear, that crust is what creates all the flavor in your sauce
  • The sauce will continue to thicken as it sits off the heat, so remove it from the pan slightly earlier than you think
03 -
  • Invest in an instant read thermometer, it takes all the guesswork out of achieving your desired doneness
  • Toast your crushed peppercorns in a dry pan for 30 seconds before adding them to the sauce for even more depth

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