Steak with Peppercorn Sauce
Elevate your dinner table with this decadent Steak with Peppercorn Sauce, a classic recipe that's perfect for impressing guests or indulging in a luxurious meal at home. Featuring tender, seared ribeye steaks seasoned to perfection, this dish is crowned with a rich and creamy sauce made from a blend of brandy, beef broth, and heavy cream, all infused with the warm, zesty bite of crushed green peppercorns. The silky sauce, enhanced by sautéed shallots and garlic, strikes a harmonious balance between savory and subtly tangy. Ready in just 35 minutes, this satisfying steak recipe is ideal for pairing with roasted vegetables, creamy mashed potatoes, or crisp greens, making it a versatile choice for any occasion. Whether you're a seasoned cook or new to gourmet cooking, this restaurant-quality dish will make any evening feel special.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium, finely chopped Shallots
- 2 cloves, minced Garlic
- 1 cup Brandy or Cognac
- 1 cup Beef broth
- 0.5 cup Heavy cream
- 1 tablespoon, crushed Green peppercorns
Instructions
Season the steaks with salt and black pepper on both sides. Let them sit at room temperature for about 10 minutes.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks. Depending on the thickness, cook for 3-4 minutes on each side for medium-rare or until they reach your desired doneness.
Remove the steaks from the pan and cover them with foil to rest while you prepare the sauce.
In the same pan, reduce the heat to medium and add the butter. Once melted, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes.
Carefully add the brandy or cognac, allowing it to simmer and reduce by half. This should take about 2 minutes. Be cautious as the alcohol can ignite if your pan is too hot.
Add the beef broth and continue to cook, reducing by half again, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream, simmering until slightly thickened, about 2-3 minutes.
Stir in the crushed green peppercorns, allowing the flavors to blend for another 1-2 minutes.
Serve the steaks hot, with the peppercorn sauce drizzled over them. Enjoy with your favorite side dishes.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 560 mg | 12% | |
*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.
