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Creamy Peppercorn Steak Recipe

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4 from 7 reviews

This classic Steak with Creamy Peppercorn Sauce recipe combines perfectly seared, juicy steaks with a rich and flavorful peppercorn sauce. Ideal for a special dinner, this dish balances the boldness of cracked peppercorns with the smoothness of cream, creating an indulgent and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

For the Steak

  • 2 ribeye steaks, about 8 oz each
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme

For the Creamy Peppercorn Sauce

  • 1 tablespoon whole black peppercorns, crushed
  • 1 shallot, finely chopped
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon brandy or cognac (optional)
  • 1 tablespoon unsalted butter
  • Salt, to taste

Instructions

  1. Prepare the Steaks: Pat the steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper.
  2. Sear the Steaks: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or until desired doneness. During the last minute, add butter, crushed garlic, and thyme to the pan and baste the steaks by spooning the melted butter over them.
  3. Rest the Steaks: Remove the steaks from the pan and set aside on a warm plate, loosely covered with foil to rest for 5-10 minutes. This helps the juices redistribute for a juicy steak.
  4. Make the Sauce: In the same skillet, reduce heat to medium and add shallots. Sauté until translucent. Add the crushed peppercorns and cook for about 1 minute until fragrant. Pour in the brandy or cognac, carefully flambe or simmer until mostly evaporated. Add beef broth and reduce by half.
  5. Add Cream and Finish: Lower the heat and stir in the heavy cream. Simmer gently until the sauce thickens slightly, about 3-4 minutes. Stir in butter to add richness, then season with salt to taste.
  6. Serve: Plate the rested steaks and generously spoon the creamy peppercorn sauce over the top. Serve immediately with your choice of sides.

Notes

  • For a milder sauce, reduce the amount of crushed peppercorns.
  • You can substitute ribeye with sirloin or filet mignon based on preference.
  • Allowing the steak to rest is key to keeping it juicy.
  • Flambéing the brandy adds flavor but can be omitted for safety; just let it simmer down.
  • This sauce pairs excellently with mashed potatoes, steamed vegetables, or a fresh green salad.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://iamstarved.com/creamy-peppercorn-steak-recipe/