Steak with Creamy Peppercorn Sauce

Here’s a classic Steak with Creamy Peppercorn Sauce recipe — rich, bold, and restaurant-quality, perfect for a special dinner at home.

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🥩 Steak with Creamy Peppercorn Sauce

⭐ Ingredients:

For the steak:

• 2 ribeye, sirloin, or filet mignon steaks (about 1-inch thick)

• Salt & black pepper (to taste)

• 1 tbsp olive oil

• 1 tbsp butter

For the creamy peppercorn sauce:

• 1 tbsp whole black peppercorns (lightly crushed)

• 1/2 cup beef broth (or red wine for deeper flavor)

• 1/2 cup heavy cream

• 1 small shallot (minced, or 2 tbsp finely chopped onion)

• 1 tbsp brandy or cognac (optional, for classic French flavor)

• 1 tbsp Dijon mustard (optional, adds tang)

• Salt, to taste

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🔥 Instructions:

1. Prep the Steaks:

   • Let steaks come to room temperature (~20 minutes).

   • Season both sides generously with salt and pepper.

2. Sear the Steaks:

   • Heat olive oil in a skillet over medium-high heat.

   • Add steaks and sear 2–4 minutes per side for medium-rare (depending on thickness).

   • Add butter during the last minute and baste the steak.

   • Remove steaks and let them rest under foil.

3. Make the Peppercorn Sauce:

   • In the same skillet (don’t clean it), add a little more butter if needed.

   • Sauté shallots for 1–2 minutes until soft.

   • Add crushed peppercorns and cook for 30 seconds.

   • Deglaze the pan with brandy/cognac (if using), scraping up the brown bits.

   • Add beef broth and simmer until reduced by half.

   • Stir in heavy cream and Dijon mustard (if using).

   • Simmer gently until thickened to your liking (2–4 minutes).

   • Taste and season with salt as needed.

4. Serve:

   • Slice the rested steak and drizzle generously with peppercorn sauce.

   • Pair with mashed potatoes, roasted veggies, or fries.