Peppercorn Steak with Creamy Sauce: A Decadent Delight

If you’re craving a dish that’s both indulgent and impressive, look no further than Peppercorn Steak with Creamy Sauce. This classic recipe features tender, juicy steaks coated in a flavorful peppercorn crust, paired with a rich and creamy sauce that’s sure to elevate any dinner. Whether you’re cooking for a special occasion or simply want to treat yourself to a restaurant-quality meal at home, this recipe is perfect.

Ingredients

For the Steak:

• 4 ribeye or sirloin steaks (about 1 inch thick)
• 2 tablespoons whole black peppercorns
• 1 tablespoon olive oil
• Salt, to taste

For the Creamy Sauce:

• 1 tablespoon butter
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup brandy or dry white wine
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste

Method

1. Prepare the Peppercorns:
   • Place the whole peppercorns in a small ziplock bag and use a rolling pin or a meat mallet to crush them lightly. You want the peppercorns to be broken into smaller pieces but not pulverized into powder.
2. Season the Steaks:
   • Pat the steaks dry with paper towels and season both sides generously with salt.
   • Press the crushed peppercorns into the surface of each steak to create a crust.
3. Cook the Steaks:
   • Heat the olive oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the steaks and cook for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for best results (130°F for medium-rare).
   • Remove the steaks from the skillet and let them rest on a plate covered loosely with foil.
4. Make the Creamy Sauce:
   • In the same skillet used for the steaks, melt the butter over medium heat.
   • Add the chopped shallot and cook until softened, about 2 minutes.
   • Add the minced garlic and cook for an additional 30 seconds until fragrant.
   • Carefully pour in the brandy or white wine, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, which should take about 2-3 minutes.
   • Reduce the heat to low and stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer until it thickens slightly, about 3-4 minutes.
   • Season the sauce with salt and pepper to taste.
5. Serve:
   • Place the rested steaks on serving plates and spoon the creamy sauce over the top.
   • Garnish with extra thyme leaves if desired.

Tips for Success

• Choosing Your Steak: Ribeye or sirloin are great choices for this dish due to their tenderness and flavor. However, feel free to use your favorite cut.
• Peppercorns: Crushing the peppercorns yourself gives a more robust flavor compared to pre-ground pepper.
• Resting the Steaks: Letting the steaks rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.

This Peppercorn Steak with Creamy Sauce is the epitome of comfort food with a touch of elegance. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy a meal that’s sure to impress. Bon appétit!