Steak with Creamy Peppercorn Sauce Recipe

Certainly one of my favorite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth/inventory, cream and loads of crushed peppercorns. The creamy pepper sauce with juicy steak is a match made in heaven and requires simply 4 elements. FOUR!!!

Creamy Peppercorn Sauce was all the time my first alternative at steakhouses which I frequented fairly repeatedly again in my company days. Having traded in fits and heels for an apron, there’s no company lunches for me anymore. I make my steaks at house!

There are a handful of really nice sauces on this world which are deceptively easy to make, and this creamy pepper sauce for steak is one in all them. It’s the identical sauce utilized in Steak au Poivre, a French basic, besides the steak will not be crusted with cracked peppercorns so there’s extra within the sauce. This recipe is extra easy since you don’t have to fret about burning cracked peppercorns when searing the steak or ending the steak within the oven to keep away from that downside.

That is an exceptionally easy sauce to make with few elements, making for a fast dinner any evening:

• Prepare dinner steak to your style, then take away and relaxation when you make the sauce;

• Make sauce: In the identical pan, add brandy or cognac, simmer quickly for 1 minute till the alcohol odor is gone;

• Add beef broth/inventory, and simmer quickly till it reduces by half (intensifies the flavour);

• Stir by cream and crushed peppercorns. Serve over steak!

TIPS:

• The alcohol brings unimaginable depth of flavour to the sauce, it’s the key ingredient. Basic creamy peppercorn sauce is made cognac or brandy, however I’ve made this loads of instances with marsala too. I like ’em all!

• Utilizing freshly crushed peppercorns are greatest for a very nice pepper flavour. Or use canned inexperienced peppercorns for much less warmth.

PS Observe how I’m searing the perimeters of the steak ↑↑↑ At all times sear the fats strip. No one likes a giant fats rubbery strip of fats on their steak!

Serve it up with Crispy Smashed Potatoes or Paris Mash and a fast Garlic Spinach facet for a real Steakhouse expertise! – Johnsat x

PS It’s value getting a good steak for this one. When you get a very good worth economic system steak, attempt my Steak Marinade as a substitute – it would tenderise and add delicate flavour. 🙂

Attempt these on the facet:

• For a Steakhouse expertise – Paris Mash and Garlic Sautéed Spinach

• Lemon Roasted Potatoes or Lemon Potato Salad

• Crispy Smashed Potatoes or Potatoes au Gratin

• Brown Sugar Glazed Carrots

• Parmesan Roasted Inexperienced Beans

And extra nice steak sauces:

• A Mushroom Sauce for Steak

• Béarnaise sauce

• Garlic Thyme Butter Basted Steak – a easy, wonderful Cheffy approach for cooking steak

• Steak with Chimichurri Sauce

• Mushroom Gravy – use the sauce on this Chicken with Mushroom Gravy

• Beef Steak Marinade

• Asian Steak Sauce

Steak with Creamy Peppercorn Sauce Recipe

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Serves: 2 Prep Time: 5 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 352 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
• Salt and pepper
• 1 tbsp vegetable oil
• 1/3 cup (85 ml) brandy or cognac (or marsala) (Note 2)
• 3/4 cup (185 ml) beef broth/stock , low sodium (important! Note 3)
• 1/2 cup (125 ml) cream , heavy/thickened
• 2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
4. Heat oil in a skillet over high heat until smoking.
5. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
6. Stack the steaks on top of each other, then use tongs to sear the fat strip.
7. Transfer to plate, cover loosely with foil to rest while you make the sauce.
8. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
9. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
10. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
11. Taste sauce, adjust salt (and pepper!) to taste.
12. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Notes

1. Use a decent quality steak for this recipe. If using a very economical steak, I’d recommend my steak marinade instead of this recipe – it will tenderise and infuse with great flavour!
2. If you can’t use alcohol, use the recipe in Note 5 and instead of using brandy in step 1, add 1/4 cup of non alcoholic red wine or water.
3. Do not make this sauce with full salt beef broth. The sauce will end up too salty because it’s reduced down. If you only have full salt beef stock, then follow the recipe in Note 5 (in the same skillet) and use only 1/3 cup of beef broth and add 1/3 cup of water in place of the beef broth int he recipe. The extra flavour steps will compensate for use of less broth.
4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.
5. Peppercorn Sauce without pan drippings – If you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very finely chopped eschallots/shallots (the small purple onions) and sauté gently for 1 minute. Then add brandy or cognac per recipe, increase heat to high. Proceed with recipe.
6. Garlic Spinach or Silverbeet: Heat olive oil in a skillet, add garlic, cook for 20 seconds, add spinach and stir until just starting to wilt. Remove, set aside, proceed with steak.
7. Nutrition is for sauce only because the nutrition of steaks varies so significantly, even for the same cut depending on how thick the fat strip is etc. The recipe makes about 3/4 cup of sauce which is enough for 2 steaks – it’s rich and fairly intense flavoured so you don’t need tons.
Nutrition Facts
Steak with Creamy Peppercorn Sauce
Amount Per Serving
Calories 352
Calories from Fat 252
% Daily Value*
Fat 28g43%Saturated Fat 19g119%Cholesterol 81mg27%Sodium 187mg8%Potassium 224mg6%Carbohydrates 1g0%Protein 2g4%
Vitamin A 875IU18%Calcium 39mg4% * Percent Daily Values are based on a 2000 calorie diet.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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