Prep time: 5 mins | Cook time: 12 mins | Total time: 17 mins | Servings: 2
Juicy steak smothered in a heavenly, super tasty creamy peppercorn sauce. It is a restaurant-quality meal that you can easily make within minutes!
Ingredients
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1 tablespoon vegetable oil
2 300grams/10ounces New York Strip / Porterhouse steaks (or other of choice)
Salt and pepper
SAUCE:
1/2 c. (125 ml) cream, heavy/thickened
3/4 c. (185 ml) beef broth/stock, low sodium
2 – 3 teaspoons coarsely crushed whole black peppercorns (or canned green peppercorns, drained)
1/3 c. (85 ml) brandy or cognac (or marsala)
How to make Steak with Creamy Peppercorn Sauce
Step 1: Twenty minutes before cooking, take the steaks out of the fridge.
Step 2: Using a rolling pin, crush the pepper. You can also use mortar and pestle or the side of a hardy knife.
STEAKS:
Step 3: Generously season all sides of the steak with salt and black pepper.
Step 4: In a skillet, heat the oil over high heat until smoking. Add the steaks and cook the first side for about 2 minutes. Turn in the other side and continue to cook for 2 minutes more for medium-rare.
Step 5: On top of each other, stack the steaks. Sear the fat strip using tongs. Place the cooked steak on a plate. Loosely tent them with foil and let them rest while you prep the sauce.
SAUCE:
Step 6: In the same skillet, add the brandy or cognac. Allow it to rapidly simmer, scraping the bottom of the pan as it simmers. Make sure the mixture has mostly reduced and the smell of the harsh alcohol is gone. This takes about a minute or so.
Step 7: Pour in the broth. Bring the mixture to a simmer and allow it to rapidly simmer for about 2 to 3 minutes or until it is reduced by half.
Step 8: Adjust the heat to medium. Add the cream to the skillet along with the pepper. Stir and let the sauce simmer for about 1 1/2 to 2 minutes until it thickens. Keep in mind to not let this come to a rapid boil.
Step 9: Adjust the seasoning according to taste.
Step 10: To serve, transfer the steaks to warmed servings plates. So do not forget to spoon over the sauce. Enjoy right away!
Notes:
For this recipe, I recommend using a decent-quality steak.
Feel free to use 1/4 cup of non-alcoholic red wine or water if you don’t want to use alcohol.
To keep the sauce from becoming too salty, do not make the sauce using full salt beef broth. If nothing else is available, you can instead use 1/3 cup of beef broth and 1/3 cup of water.
You can also make peppercorn sauce without pan drippings by melting 1.5 tbsp (25grams) butter in a skillet over medium heat. Then, add a tbsp very finely chopped shallots/shallots and gently saute for about a minute. Lastly, add the brandy or cognac. Adjust the heat to high and proceed with the recipe.
Garlic Spinach or Silverbeet: In a skillet, heat the olive oil. Once hot, add the garlic and cook for about 20 seconds. Now, add the spinach and stir until just beginning to wilt. Take off the heat and set aside. Continue making the steak.
Nutrition Facts:
Amount Per Serving: Calories 352 | Calories from Fat 252 | Fat 28g43% | Saturated Fat 19g119% | Cholesterol 81mg27% | Sodium 187mg8% | Potassium 224mg6% | Carbohydrates 1g0% | Protein 2g4% | Vitamin A 875IU18% | Calcium 39mg4%
Ingredients
- 1 tablespoon vegetable oil
- 2 300grams/10ounces New York Strip / Porterhouse steaks (or other of choice)
- Salt and pepper
- SAUCE:
- 1/2 c. (125 ml) cream, heavy/thickened
- 3/4 c. (185 ml) beef broth/stock, low sodium
- 2 - 3 teaspoons coarsely crushed whole black peppercorns (or canned green peppercorns, drained)
- 1/3 c. (85 ml) brandy or cognac (or marsala)
Instructions
Step 1: Twenty minutes before cooking, take the steaks out of the fridge.
Step 2: Using a rolling pin, crush the pepper. You can also use mortar and pestle or the side of a hardy knife.
STEAKS:
Step 3: Generously season all sides of the steak with salt and black pepper.
Step 4: In a skillet, heat the oil over high heat until smoking. Add the steaks and cook the first side for about 2 minutes. Turn in the other side and continue to cook for 2 minutes more for medium-rare.
Step 5: On top of each other, stack the steaks. Sear the fat strip using tongs. Place the cooked steak on a plate. Loosely tent them with foil and let them rest while you prep the sauce.
SAUCE:
Step 6: In the same skillet, add the brandy or cognac. Allow it to rapidly simmer, scraping the bottom of the pan as it simmers. Make sure the mixture has mostly reduced and the smell of the harsh alcohol is gone. This takes about a minute or so.
Step 7: Pour in the broth. Bring the mixture to a simmer and allow it to rapidly simmer for about 2 to 3 minutes or until it is reduced by half.
Step 8: Adjust the heat to medium. Add the cream to the skillet along with the pepper. Stir and let the sauce simmer for about 1 1/2 to 2 minutes until it thickens. Keep in mind to not let this come to a rapid boil.
Step 9: Adjust the seasoning according to taste.
Step 10: To serve, transfer the steaks to warmed servings plates. So do not forget to spoon over the sauce. Enjoy right away!
Notes
For this recipe, I recommend using a decent-quality steak. Feel free to use 1/4 cup of non-alcoholic red wine or water if you don’t want to use alcohol. To keep the sauce from becoming too salty, do not make the sauce using full salt beef broth. If nothing else is available, you can instead use 1/3 cup of beef broth and 1/3 cup of water. You can also make peppercorn sauce without pan drippings by melting 1.5 tbsp (25grams) butter in a skillet over medium heat. Then, add a tbsp very finely chopped shallots/shallots and gently saute for about a minute. Lastly, add the brandy or cognac. Adjust the heat to high and proceed with the recipe. Garlic Spinach or Silverbeet: In a skillet, heat the olive oil. Once hot, add the garlic and cook for about 20 seconds. Now, add the spinach and stir until just beginning to wilt. Take off the heat and set aside. Continue making the steak.
