Description
Steak with peppercorn sauce is a delightful fusion of rich flavors and creamy texture that transforms any meal into a gourmet experience. This dish features a perfectly seared steak smothered in a luscious, peppery sauce, making it ideal for both special occasions and comforting weeknight dinners. With its enticing aroma and satisfying taste, this recipe will have your guests asking for seconds.
Ingredients
Scale
- 2 Ribeye or Sirloin Steaks (8 oz each)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Fresh Black Peppercorns (crushed)
- 1/2 cup Heavy Cream
- 2 tbsp Unsalted Butter
- 1/4 cup Finely Chopped Shallots
- 1/2 cup Low-Sodium Beef Broth
Instructions
- Generously season the steaks with salt and crushed black pepper on both sides.
- Heat olive oil in a heavy skillet over medium-high heat until nearly smoking. Sear steaks for 3-4 minutes per side to desired doneness.
- Remove steaks and cover loosely with foil to rest for at least 5 minutes.
- In the same skillet, melt butter over medium heat. Add shallots and sauté until translucent (about 2 minutes).
- Add crushed peppercorns and beef broth; simmer for 3-4 minutes until reduced slightly.
- Stir in heavy cream and cook for another 5-6 minutes until thickened—do not boil.
- Slice rested steak against the grain and drizzle with sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak (8 oz) with sauce (approx. 300g)
- Calories: 620
- Sugar: 0g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 49g
- Cholesterol: 140mg