Creamy Peppercorn Steaks
Indulge in the rich, bold flavors of Creamy Peppercorn Steaks, a restaurant-quality dish you can easily recreate at home. Perfectly seared cuts of tender steak, like ribeye or filet mignon, are enrobed in a luscious, velvety peppercorn sauce made with coarsely crushed black pepper, aromatic shallots, garlic, and a hint of cognac for depth (optional but highly recommended). This decadent sauce is finished with heavy cream, creating a luxurious coating that elevates each bite. Whether you're making a memorable date night dinner or treating your guests to a gourmet experience, these steaks pair beautifully with creamy mashed potatoes or roasted vegetables for a complete, satisfying meal. Ready in just 40 minutes, this recipe is ideal for both special occasions and weeknight indulgence.
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Recipe Information
Ingredients
- 4 pieces Steak (ribeye, sirloin, or filet mignon)
- 2 teaspoons Salt
- 2 tablespoons Black peppercorns, coarsely crushed
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 Garlic cloves, minced
- 1 cup Beef stock
- 1 cup Heavy cream
- 2 tablespoons Cognac or brandy (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the steaks generously on both sides with salt and coarsely crushed black peppercorns. Press the peppercorns lightly into the meat so they stick.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer to your desired doneness. Remove the steaks from the skillet and set them aside, loosely covered with foil.
Reduce the skillet heat to medium and add the butter. Once melted, add the minced shallot and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the skillet by adding the cognac or brandy, if using. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the skillet. Let the alcohol cook off for about 1-2 minutes.
Pour in the beef stock and let it simmer for 3-4 minutes, reducing slightly.
Lower the heat and stir in the heavy cream. Cook for another 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Return the steaks to the skillet, spooning the creamy peppercorn sauce over them. Let them warm in the sauce for 2-3 minutes.
Garnish with freshly chopped parsley and serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.0 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
