Description
Mouthwatering Peppercorn Steak with Creamy Sauce delivers a luxurious dining experience that combines bold pepper notes with silky smooth sauce. Juicy beef meets rich, velvety cream, promising restaurant-quality indulgence you’ll savor with each delectable bite.
Ingredients
Scale
Proteins:
- 4 filet mignon steaks (1.5 inches thick)
Seasonings and Spices:
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons whole peppercorns, crushed
Sauce and Cooking Ingredients:
- 2 tablespoons olive oil
- 1/4 cup brandy or cognac
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Garnish:
- Fresh parsley, chopped
Instructions
- Generously coat the steaks with salt and freshly crushed peppercorns, ensuring even coverage across the entire surface.
- Preheat a heavy skillet with olive oil over medium-high heat until shimmering. Carefully place steaks in the pan and sear for 4-5 minutes on each side, achieving a rich golden-brown crust while maintaining medium-rare internal temperature.
- Remove steaks from the skillet and let them rest momentarily. Carefully pour brandy into the hot pan, using a wooden spoon to deglaze and scrape up the flavorful browned bits from the bottom.
- Reduce skillet heat to medium and whisk in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer the sauce, stirring continuously until it thickens and develops a smooth, velvety consistency, approximately 5-6 minutes.
- Gently return the seared steaks to the skillet, nestling them into the creamy sauce. Allow the steaks to warm through and absorb the rich flavors for an additional minute.
- Transfer the steaks to serving plates, generously drizzle the peppercorn cream sauce over the top, and garnish with finely chopped fresh parsley for a vibrant finishing touch.
Notes
- Choose high-quality, thick-cut steaks for the best flavor and juiciness.
- Toast whole peppercorns before crushing to enhance their aromatic intensity.
- Pat steaks dry with paper towels to ensure a perfect sear and crispy exterior.
- Use a cast-iron skillet for optimal heat distribution and beautiful caramelization.
- Control flame when adding brandy to prevent potential kitchen accidents.
- Adjust sauce thickness by simmering longer or adding more cream if needed.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- Rest steaks for 5-7 minutes after cooking to retain maximum moisture and tenderness.
- Try different pepper blends like green, white, and black peppercorns for complexity.
- Replace steak with portobello mushrooms for similar texture and flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 478 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 40 g
- Saturated Fat: 17 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 125 mg