adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peppercorn Steak
Peppercorn Steak
0 Likes
Prep Time:
8 minutes
Cook Time:
25 minutes
Total Time:
63 minutes
Elevate dinner with a quick and impressive peppercorn steak.
Ingredients:
  • 4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)
  • 2 tablespoons extra virgin olive oil or canola oil
  • 3 tablespoons black peppercorns, cracked
  • 1/4 cup finely chopped shallots or onions
  • 1/4 cup cognac or other brandy
  • 1 cup beef broth or stock (for gluten-free version use gluten-free stock)
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped parsley
Instructions:
  • Generously season both sides of the steaks with salt and allow them to rest at room temperature for about 30 minutes.
  • Heat oil in a large sauté pan over high heat until smoking. Pat steaks dry with paper towels, then place in the hot pan. Sear for at least 4 minutes without moving. Use tongs to flip; if it comes clean, turn heat to medium. If it sticks, cook for another minute. Sear on high heat on one side for flavor, then cook slowly on the other side for desired doneness.
  • Take out the steaks from the pan and generously sprinkle both sides with crushed peppercorns. Check for doneness using the finger test or a meat thermometer as follows: 120°F for rare, 125-130°F for medium rare, 140°F for medium, and 155°F for medium well. Transfer the steaks to a baking sheet, tent with foil, and let them rest while making the sauce.
  • Prepare the delectable sauce: Sauté the shallots in the pan for 2 minutes, then pour in the brandy. Once it comes to a boil, deglaze the pan by scraping the bottom with a wooden spoon to release all the flavorful bits. After the brandy evaporates slightly, introduce the beef stock and increase the heat. Reduce the sauce until it thickens enough to leave a visible trail when stirring (about 4 to 5 minutes). Add the heavy cream and continue to boil until the sauce coats the spoon. Remove from heat and stir in parsley and a sprinkle of black pepper. Adjust salt to taste, if necessary.
  • Drizzle the sauce over the steaks just before serving.

Similar Recipes