Description
Steak with Creamy Peppercorn Sauce
Juicy, perfectly seared steak paired with a rich and creamy peppercorn sauce makes for an indulgent and irresistible dinner.
Ingredients:
For the Steaks:
2 ribeye or sirloin steaks
Salt and pepper, to taste
2 tablespoons olive oil
For the Peppercorn Sauce:
2 tablespoons butter
1 small shallot, finely chopped
2 garlic cloves, minced
1 tablespoon crushed black peppercorns
½ cup beef stock
1 cup heavy cream
1 teaspoon Dijon mustard
Salt, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steaks:
Season the steaks generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side (or until your desired doneness). Remove from skillet and let rest.
Make the Sauce:
In the same skillet, melt butter over medium heat. Sauté shallots and garlic until softened.
Add crushed black peppercorns and cook for 1 minute.
Pour in beef stock, scraping up the browned bits from the skillet. Let it simmer for 2 minutes.
Stir in heavy cream and Dijon mustard, cooking until the sauce thickens. Season with salt to taste.
Assemble and Serve:
Place the steaks back in the skillet to coat them lightly with the sauce.
Serve the steaks drizzled with extra sauce and garnish with fresh parsley.
Tip: Pair this dish with crispy fries or creamy mashed potatoes for a complete meal.
Savor this luxurious steak dinner for a perfect night in!
Step-by-Step Guide
Begin by bringing your steaks to room temperature for 30 minutes. Pat them dry thoroughly with paper towels—this is crucial for a good sear. Generously season all sides with salt and pepper. Heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the olive oil and immediately place the steaks in the pan. Sear without moving for 3-4 minutes to form a deep brown crust. Flip and cook for another 3-4 minutes. Use a meat thermometer for accuracy: 135°F for medium-rare. Transfer steaks to a plate, tent with foil, and rest for 10 minutes.
For the sauce, reduce the heat to medium. Add butter to the same skillet. Sauté the shallot until translucent, then add garlic for 30 seconds. Add the crushed peppercorns, toasting for one minute to release their aroma. Deglaze with beef stock, using a wooden spoon to scrape all the flavorful browned bits from the pan bottom. Simmer to reduce by half. Lower the heat and stir in the heavy cream and Dijon mustard. Simmer gently, stirring often, until the sauce coats the back of a spoon, about 5-7 minutes. Season with salt.
Serving Suggestions
Plate the rested steaks and spoon the warm peppercorn sauce over the top. Garnish with fresh parsley. Classic pairings include creamy mashed potatoes, crispy roasted potatoes, or a simple green salad. For a vegetable side, steamed asparagus or green beans balance the richness beautifully. A full-bodied red wine, such as a Cabernet Sauvignon or Malbec, completes the meal.
How-to Summary
To summarize: 1) Sear room-temperature steaks in a hot skillet. 2) Rest steaks on a plate. 3) In the same pan, make a sauce by sautéing shallot, garlic, and peppercorns in butter. 4) Deglaze with beef stock, then add cream and mustard. 5) Simmer until thickened. 6) Serve steaks smothered in sauce.
Frequently Asked Questions
Can I use a different cut of steak? Yes. Ribeye and sirloin are excellent, but filet mignon, New York strip, or even flat iron steaks work well. Adjust cooking time based on thickness.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half can be used, but the sauce will be less rich and thick. Do not boil vigorously if using half-and-half.
How do I properly crush peppercorns? Use a pepper mill on a coarse setting, a mortar and pestle, or place peppercorns in a sealed bag and crush with a rolling pin or heavy pan.
Can I make the sauce ahead of time? Yes, you can prepare the sauce 1-2 days in advance. Store it in an airtight container in the fridge. Reheat gently on the stovetop, adding a splash of cream or stock if it has thickened too much.
Why is resting the steak important? Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, the juices will run out onto the plate, resulting in a drier steak.
Common Mistakes to Avoid
Avoid using a cold steak straight from the fridge, as it will cook unevenly. Do not overcrowd the pan; cook steaks one at a time if necessary. Never pour cold cream into a very hot pan without reducing the heat first, as it may curdle. Do not skip deglazing the pan—those browned bits are essential for flavor. Finally, do not under-rest the steak; a full 10 minutes is key for juiciness.
Conclusion
Mastering steak with creamy peppercorn sauce is a rewarding culinary skill that delivers restaurant-quality results at home. The combination of a perfectly cooked, juicy steak with a luxuriously spiced and velvety sauce is timeless. By following this detailed guide and avoiding common pitfalls, you can create an impressive, decadent meal perfect for any special occasion or a truly memorable weeknight dinner.