Description
Peppercorn Steaks are the ultimate way to elevate your dining experience, combining the richness of perfectly seared steak with a creamy, flavorful sauce. This dish is perfect for both casual weeknight dinners and special occasions. With a bold kick from cracked black peppercorns, these steaks promise to impress all meat lovers at your table. Not only is this recipe quick and easy, but you can customize it with various steak cuts like ribeye or filet mignon. Enjoy a gourmet meal ready in under an hour!
Ingredients
Scale
- 4 steaks (1/2 to 1 pound each, such as ribeye or filet mignon)
- Kosher salt
- 2 tablespoons extra virgin olive oil or canola oil
- 3 tablespoons cracked black peppercorns
- 1/4 cup finely chopped shallots
- 1/4 cup cognac or brandy
- 1 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
Instructions
- Generously sprinkle kosher salt on both sides of the steaks and let them rest at room temperature for about 30 minutes.
- Heat oil in a cast iron skillet over high heat until it smokes. Pat the steaks dry and sear for at least 4 minutes without moving them.
- Flip the steaks, lower the heat to medium, and cook until desired doneness (120°F for rare to 155°F for medium well). Tent with foil after removing them from the skillet.
- In the same pan, sauté shallots for about 2 minutes. Add cognac and scrape up browned bits; boil until nearly evaporated. Then add beef broth and reduce by half. Stir in heavy cream and boil until thickened; mix in parsley.
- Serve the sauce over the steaks for an impressive finish.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg