steak with peppercorn sauce
Juicy steak cooked to perfection, served with a rich and creamy peppercorn sauce that adds a bold, savory flavor to this classic dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 ribeye steaks (about 8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon green peppercorns, crushed
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon brandy (optional)
Instructions
- Season the steaks generously with salt and black pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Add steaks and cook for 3-4 minutes per side for medium-rare, or to desired doneness. Remove steaks and let rest.
- In the same skillet, add butter. Once melted, sauté the shallot and garlic until fragrant and translucent.
- Add the crushed green peppercorns and cook for 1 minute.
- Carefully add brandy to deglaze the pan, allowing it to reduce slightly (skip if not using).
- Pour in the beef stock and simmer until reduced by half.
- Stir in the heavy cream and cook until the sauce thickens, about 3-5 minutes.
- Season sauce with salt and pepper to taste.
- Serve the steaks topped with the warm peppercorn sauce.
Notes
For an extra touch, serve with roasted vegetables or crispy fries. You can substitute green peppercorns with black peppercorns if preferred.
Find it online: https://cakesbybelinda.com/steak-with-peppercorn-sauce/