Peppercorn Steak with Sauce
Peppercorn Steak with Sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, peppercorn steak with sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Peppercorn Steak with Sauce is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Peppercorn Steak with Sauce is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook peppercorn steak with sauce using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Peppercorn Steak with Sauce:
  1. Get 2 steaks
  2. Get to taste freshly ground pepper
  3. Make ready to taste freshly ground salt
  4. Get 1 tablespoon vegetable oil
  5. Take 4 tablespoons butter
  6. Get 1 cup heavy cream
  7. Take 1/2 cup brandy or similar
  8. Take 1 tablespoon dijon mustard
Steps to make Peppercorn Steak with Sauce:
  1. Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating.
  2. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4-5 minutes for medium-rare.
  3. Turn and sear the other side for another 4-5 minutes, for medium-rare. If steak has a fat- cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest.
  4. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan.
  5. 0nce brandy has reduced by half, add cream and continue to whisk until combined.
  6. Add Dijon mustard and remaining butter and continue to cook until mixture begins to reduce and thicken, about 8-10 minutes. Add ground pepper to taste.The final pan sauce should have a rich consistency and coat the back of a spoon.
  7. If the cut of steak has fat or bone that needs to be cut around upon serving, then the sauce is best served on the side. Otherwise, pour directly over the steaks.

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