Steak with Creamy Peppercorn Sauce

Prep time: 5 mins | Cook time: 12 mins | Total time: 17 mins | Servings: 2

This creamy peppercorn sauce is one of the best sauces I’ve ever tasted! Incredibly easy to make with a combination of sweet, savory, and creamy flavors. Drizzle the sauce on juicy, perfectly seasoned steak and serve with garlic spinach or mashed potatoes for a restaurant-quality meal at home!

Ingredients

1 tablespoon vegetable oil

2 300 grams/10 ounces New York Strip/Porterhouse steaks (or other of your liking)

Salt and pepper

SAUCE:

3/4 c. (185 ml) beef broth/stock, low sodium

1/3 c. (85 ml) brandy or cognac (or Marsala)

2-3 teaspoons coarsely crushed whole black peppercorns (or canned green peppercorns, drained)

1/2 c. (125 ml) cream, heavy/thickened

How to make Steak with Creamy Peppercorn Sauce

Step 1: Twenty minutes before starting to cook, take the steaks out of the fridge.

Step 2: Using a rolling pin, mortar, or pestle, crush the pepper. You can also use the side of a hardy knife.

STEAKS:

Step 3: Generously sprinkle both sides of the steak with salt and black pepper.

Step 4: In a skillet, heat the oil over high heat until smoking.

Step 5: To the hot skillet, add the steaks and sear for about 2 minutes or until the first side has a great crust. Flip and continue to cook the other side for another 2 minutes for medium rare.

Step 6: On top of each other, stack the steaks. Sear the fat strip using tongs. To a plate, transfer the steaks. Using foil, loosely cover the steaks to keep them warm.

SAUCE:

Step 7: In the same skillet, add the brandy or cognac. Allow it to rapidly simmer while scraping the bottom of the pan until the liquid has mostly decreased and you can no longer smell the alcohol. This takes about a minute.

Step 8: Pour in the broth and bring everything to a simmer. Allow the mixture to simmer for about 2 to 3 minutes or until it reduces by half.

Step 9: Adjust the heat to medium, then stir in the cream and pepper. Simmer for another 1 1/2 to 2 minutes until thickened.

Step 10: Adjust the salt and pepper according to taste.

Step 11: To warm serving plates, transfer the steaks and spoon the sauce over. Enjoy right away!

Notes:

If not using alcohol, simply add 1/4 c of non-alcoholic red wine or water.

I do not recommend using a full-salt beef broth as the sauce will be too salty. If using full salt beef stock, use only 1/3 c. of beef broth and add 1/3 c of water.

If using canned green peppercorns, note that it’s not as spicy as the black peppercorns and it has a milder flavor.

If making the steaks on the BBQ and you still want the sauce, simply melt 1 1/2 tbsp (25 grams butter) in a skillet on medium heat. Once melted, add 1 tbsp of very finely chopped shallots and saute for about a minute. Per the recipe, add the brandy or cognac and cook over high heat. Then, continue with the recipe.

Garlic Spinach or Silverbeet: Add garlic in a skillet with olive oil and saute for about 20 seconds. Stir in the spinach until it just beginning to wilt. Set aside while prepping the steak.

• Save

Steak with Creamy Peppercorn Sauce

This creamy peppercorn sauce is one of the best sauces I've ever tasted! Incredibly easy to make with a combination of sweet, savory, and creamy flavors. Drizzle the sauce on juicy, perfectly seasoned steak and serve with garlic spinach or mashed potatoes for a restaurant-quality meal at home!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 12 mins

Course Main Course

Cuisine American

Servings 2 people

Calories 352 kcal

Ingredients

  

• 1 tablespoon vegetable oil
• 2 300 grams/10 ounces New York Strip/Porterhouse steaks or other of your liking
• Salt and pepper
• SAUCE:
• 3/4 c. 185 ml beef broth/stock, low sodium
• 1/3 c. 85 ml brandy or cognac (or Marsala)
• 2-3 teaspoons coarsely crushed whole black peppercorns or canned green peppercorns, drained
• 1/2 c. 125 ml cream, heavy/thickened

Instructions

 

• Twenty minutes before starting to cook, take the steaks out of the fridge.
• Using a rolling pin, mortar, or pestle, crush the pepper. You can also use the side of a hardy knife.
• STEAKS:
• Generously sprinkle both sides of the steak with salt and black pepper.
• In a skillet, heat the oil over high heat until smoking.
• To the hot skillet, add the steaks and sear for about 2 minutes or until the first side has a great crust. Flip and continue to cook the other side for another 2 minutes for medium rare.
• On top of each other, stack the steaks. Sear the fat strip using tongs. To a plate, transfer the steaks. Using foil, loosely cover the steaks to keep them warm.
• SAUCE:
• In the same skillet, add the brandy or cognac. Allow it to rapidly simmer while scraping the bottom of the pan until the liquid has mostly decreased and you can no longer smell the alcohol. This takes about a minute.
• Pour in the broth and bring everything to a simmer. Allow the mixture to simmer for about 2 to 3 minutes or until it reduces by half.
• Adjust the heat to medium, then stir in the cream and pepper. Simmer for another 1 1/2 to 2 minutes until thickened.
• Adjust the salt and pepper according to taste.
• To warm serving plates, transfer the steaks and spoon the sauce over. Enjoy right away!

Notes

If not using alcohol, simply add 1/4 c of non-alcoholic red wine or water.

I do not recommend using a full-salt beef broth as the sauce will be too salty. If using full salt beef stock, use only 1/3 c. of beef broth and add 1/3 c of water.

If using canned green peppercorns, note that it’s not as spicy as the black peppercorns and it has a milder flavor.

If making the steaks on the BBQ and you still want the sauce, simply melt 1 1/2 tbsp (25 grams butter) in a skillet on medium heat. Once melted, add 1 tbsp of very finely chopped shallots and saute for about a minute. Per the recipe, add the brandy or cognac and cook over high heat. Then, continue with the recipe.

Garlic Spinach or Silverbeet: Add garlic in a skillet with olive oil and saute for about 20 seconds. Stir in the spinach until it just beginning to wilt. Set aside while prepping the steak.