Creamy Peppercorn Steak (Print Version)

Tender seared beef with luscious creamy green peppercorn sauce. A classic French-inspired dish ready in 30 minutes.

# What You'll Need:

→ Steak

01 - 2 beef steaks (8 oz each), such as filet mignon, ribeye, or sirloin
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon vegetable oil

→ Green Peppercorn Sauce

04 - 2 tablespoons green peppercorns in brine, drained and lightly crushed
05 - 2 tablespoons unsalted butter
06 - 1 small shallot, finely minced
07 - 1/2 cup beef stock
08 - 1/2 cup heavy cream
09 - 1 tablespoon Cognac or brandy (optional)
10 - Salt, to taste

# How to Make It:

01 - Pat the steaks thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the steaks for 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness. Transfer to a plate and tent loosely with foil to keep warm.
03 - Reduce heat to medium. Add the butter and minced shallot to the same skillet, sautéing for 1 minute until softened and fragrant.
04 - Add the drained, lightly crushed green peppercorns to the skillet and sauté for 30 seconds to release their flavor.
05 - If using Cognac or brandy, carefully add it to the skillet and flambé, allowing the alcohol to burn off completely.
06 - Pour in the beef stock and bring to a boil, scraping up any caramelized bits from the bottom of the pan. Let the liquid reduce by half.
07 - Stir in the heavy cream and simmer for 2 to 3 minutes until the sauce thickens to a luxurious consistency. Adjust seasoning with salt as needed.
08 - Return the steaks to the pan to warm through briefly, or arrange on plates and spoon the creamy peppercorn sauce generously over each steak. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in the same pan, meaning every caramelized bit of flavor gets swept right into something luxurious.
  • It feels like a fifty dollar steakhouse dinner but costs a fraction and takes less than thirty minutes start to finish.
  • Green peppercorns bring a gentle, floral heat that is far more interesting than standard black pepper.
02 -
  • A wet steak will steam instead of sear, so pat it thoroughly dry with paper towels before it ever touches the pan.
  • Removing the steaks from the refrigerator thirty minutes before cooking eliminates the cold center problem that ruins otherwise perfectly timed filets.
03 -
  • Crushing the peppercorns with the flat side of a knife rather than a mortar releases more of their oils and creates an uneven texture that makes the sauce more interesting to eat.
  • Swirling a small pat of cold butter into the finished sauce off the heat adds an extra layer of gloss and silkiness that restaurant cooks rely on.

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