Steak With Creamy Peppercorn Sauce Recipe

I prepared a Creamy Peppercorn Sauce to complement a tender ribeye seared in olive oil and butter. Infused with a hint of minced garlic, finely chopped shallot, and a splash of cognac, the sauce blends beautifully with freshly ground black pepper and salt. I am excited to share this recipe with you.

I recently whipped up my version of Steak With Creamy Peppercorn Sauce and it was seriously amazing. I seasoned my ribeye steaks with salt and freshly ground black pepper, and after a quick sear in olive oil and butter, the pieces were well on their way to perfection.

Once I added the finely chopped shallot and minced garlic to the pan, my kitchen filled with a mouthwatering aroma. I then carefully deglazed the pan with cognac, letting it mix with beef broth until it all reduced into a rich, flavorful base.

The heavy cream and a good pinch of crushed green peppercorns joined in next, creating that signature peppery sauce I love. For an extra kick, I sometimes throw in a little Dijon mustard.

This dish packs a punch and elevates your usual steak night in unexpected ways. Enjoy experimenting with these steps and make your steak night something memorable.

Why I Like this Recipe

1. I really like how the steak comes out seared perfectly and then gets drenched in that creamy peppercorn sauce that has a little kick to it—every bite feels like a flavor explosion.
2. I appreciate that the recipe uses stuff I always have on hand like garlic and shallots, which makes it really easy to whip up without having to run out for fancy ingredients.
3. I enjoy the whole cooking process, especially when I deglaze the pan with cognac and watch it flame up a bit; it makes the whole experience feel exciting even if it sometimes gets a little wild.
4. I feel super proud when I make this dish, coz it tastes like something from a high-end restaurant but i can cook it on a busy night without too much hassle.

Ingredients

• Steak: Packed with protein and iron for energy and flavor in each bite.
• Olive oil: Helps create a nice sear and is heart healthy overall.
• Butter: Adds richer taste and moisture to the steak despite its high fat.
• Shallot: Offers a mild sweetness and extra vitamins, enhancing overall flavor.
• Garlic: Boosts flavor and immune system, perfect for balancing the savory notes.
• Cognac: Infuses a tangy, deep flavor that makes the sauce gorgeously complex.
• Heavy cream: Provides a smooth, rich texture and a luxurious mouthfeel to the sauce.

Ingredient Quantities

• 2 (8oz) steaks (like ribeye, sirloin, or filet mignon)
• Salt to taste
• Freshly ground black pepper for seasoning
• 1 tablespoon olive oil for searing
• 2 tablespoons unsalted butter (divided)
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/3 cup cognac (or brandy if you dont have cognac)
• 1/2 cup beef broth (preferably low sodium)
• 1/3 cup heavy cream
• 1 1/2 teaspoons crushed green peppercorns (or crushed black if green isnt available)
• 1 teaspoon Dijon mustard (optional for extra tang)

How to Make this

1. Pat the steaks dry, season them with salt and freshly ground black pepper, and let them sit at room temperature for about 15 minutes.

2. Heat the olive oil in a heavy skillet over medium-high heat and sear the steaks for about 3 to 4 minutes on each side or until they reach your desired doneness; then remove them from the skillet and let them rest.

3. Lower the heat to medium and add 1 tablespoon of the unsalted butter to the same skillet.

4. Add the finely chopped shallot to the melted butter and cook it for 2 minutes until it start to turn soft.

5. Stir in the minced garlic and let it cook for another 30 seconds.

6. Carefully pour in the cognac (or brandy) to deglaze the pan; be careful as it might flame up a bit, and use a spatula to scrape up the brown bits from the bottom.

7. Pour in the beef broth and let the mixture simmer for about 2 minutes to reduce slightly.

8. Stir in the heavy cream and crushed green peppercorns, letting the sauce simmer for another 2 minutes until it thickens a bit.

9. Mix in the remaining tablespoon of butter and add the Dijon mustard if you want an extra tang, stirring well to combine.

10. Return the steaks to the skillet and coat them in the sauce, then serve immediately with the sauce spooned over the top.

Equipment Needed

1. Heavy skillet – used for searing the steaks and creating that flavorful base when deglazing the pan
2. Tongs – for safely flipping and transferring the steaks
3. Spatula – necessary for scraping up the brown bits during deglazing
4. Knife and cutting board – for chopping the shallot and mincing the garlic
5. Measuring cups and spoons – to accurately measure liquids like cognac, beef broth, and heavy cream
6. Paper towels – for patting the steaks dry before seasoning

FAQ

Steak With Creamy Peppercorn Sauce Recipe Substitutions and Variations

• Instead of ribeye, sirloin or filet mignon, you can try using a New York strip or even a flank steak if you can find it locally.
• If you dont have olive oil for searing, you can simply use another neutral oil like canola or vegetable oil which works just as quik.
• Don’t worry if you dont have cognac – you can use a similar amount of rum or even a splash of white wine to get that flavor kick.
• If beef broth isnt available or you wanna keep it light, you can mix a bouillon cube with water as an easy swap.
• For heavy cream, if you need a substitute, half & half works well, though the sauce might be a bit less creamy, but its still delish.

Pro Tips

1. Try letting your steaks sit out for about 15 minutes before cooking so they cook more evenly. I noticed that this little step really helps getting that perfect sear without the meat shrinking too much.
2. When you sear the steaks, make sure your pan is piping hot and don’t crowd the pan. This will help you get a nice crust on each side and not end up stewing the meat in its own juices.
3. Be super careful adding the cognac to deglaze the pan. It can flame up a bit so do it away from anything flammable and if you’re not comfortable with it, don’t hesitate to reduce the heat a little more before pouring it in.
4. For the sauce, stir in the butter at the very end. It not only adds extra flavor but also gives the sauce a richer, silkier texture. Mixing it in slowly helps the sauce stay smooth and prevents any separation.