Peppercorn Steaks
Indulge in the bold, gourmet flavors of Peppercorn Steaks, an elegant yet approachable recipe perfect for special occasions or a luxurious weeknight dinner. Featuring tender ribeye or filet mignon steaks encrusted in coarsely cracked black peppercorns, this dish offers a satisfying peppery crust that complements the buttery richness of the meat. A decadent sauce made with brandy or cognac, heavy cream, and beef stock brings a silky, restaurant-quality finish, while a quick flambé adds a touch of drama to your cooking. Ready in under 45 minutes, this impressive entrée pairs beautifully with creamy mashed potatoes or crisp roasted vegetables. Bring out your inner chef and serve these steaks garnished with fresh parsley for a truly unforgettable dining experience. Keywords: Peppercorn Steaks, steak recipes, black peppercorn crust, creamy steak sauce, flambé steak, gourmet dinners.
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Recipe Information
Ingredients
- 4 pieces Ribeye or filet mignon steaks (about 1 inch thick)
- 1 teaspoon Salt
- 2 tablespoons Coarsely cracked black peppercorns
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, minced
- 1 cup Brandy or cognac
- 1 cup Heavy cream
- 1 cup Beef stock
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Remove the steaks from the refrigerator about 30 minutes before cooking to let them come to room temperature.
Pat the steaks dry with paper towels. Season both sides of each steak with salt, then press the cracked black peppercorns firmly onto both sides.
Heat a large heavy skillet over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking.
Place the steaks in the skillet and cook for about 3-4 minutes per side for medium-rare, or adjust the timing for desired doneness. Use a meat thermometer for accuracy (135°F for medium-rare).
Remove the steaks from the skillet and tent them loosely with aluminum foil. Allow them to rest while you prepare the sauce.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallots and sauté until softened, about 2 minutes.
Carefully add the brandy or cognac to the skillet. If desired, ignite the alcohol with a match or lighter to flambé. Allow the flame to subside, or simply reduce by simmering for 2-3 minutes.
Stir in the beef stock and scrape up any browned bits from the bottom of the skillet. Let the liquid reduce by about half, which will take 3-4 minutes.
Add the heavy cream to the skillet and simmer until the sauce thickens slightly, about 3-5 minutes. Taste and adjust seasoning, if necessary.
Return the steaks to the skillet briefly, spooning the sauce over them to warm them through.
Serve the steaks on individual plates, topped with additional sauce and garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 626 mg | 13% | |
*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.
