Perfect Steak with Peppercorn Sauce

Introduction

There’s nothing more satisfying than a perfectly seared steak topped with rich, creamy peppercorn sauce. Indeed, it’s the kind of dish that feels restaurant-level fancy, yet is surprisingly easy to make at home. The key? A juicy steak with a beautifully caramelized crust combined with a sauce that’s equal parts creamy, peppery, and savory.

Now, picture this: a sizzling steak coming off the pan, golden brown on the outside and tender inside. Meanwhile, the sauce is warm, infused with crushed peppercorns, and finished with a splash of cream that wraps everything together in a velvety embrace. Ultimately, this dish is perfect for a date night, a family meal, or even when you just want to treat yourself to something delicious. So, are you ready to cook? Let’s go!

Ingredients and Tools

Ingredients:

• For the steak:
  • 2 ribeye or filet mignon steaks (about 1 inch thick)
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
• For the peppercorn sauce:
  • 2 tablespoons whole black peppercorns, crushed
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • ½ cup beef broth
  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard

Tools:

• Cast iron or stainless steel skillet
• Tongs
• Small saucepan

Step-by-Step Instructions

Preparing the Steaks

1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
2. Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.

Searing the Steaks

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt.
2. Place the steaks in the skillet and sear for 3-4 minutes per side (for medium-rare).
3. Use tongs to flip the steaks and sear the edges to caramelize all sides.
4. Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.

Making the Peppercorn Sauce

1. In the same skillet, reduce the heat to medium and add 1 tablespoon of butter.
2. Sauté the chopped shallots until softened, about 2 minutes.
3. Add the crushed peppercorns and stir for another minute to release their flavor.
4. Pour in ½ cup beef broth to deglaze the pan, scraping up any browned bits from the bottom.
5. Stir in ½ cup heavy cream and 1 tablespoon Dijon mustard. Let the sauce simmer for 3-5 minutes until slightly thickened.

Step 4 – Serving the Dish

1. Return the steaks to the pan for 1 minute to warm them in the sauce.
2. Plate the steaks and spoon the peppercorn sauce generously over the top.
3. Garnish with fresh herbs and serve with your favorite sides.

Serving Suggestions

Side Pairings

Steak with peppercorn sauce pairs beautifully with roasted vegetables, mashed potatoes, or even a fresh arugula salad. Additionally, you could serve it alongside garlic bread to ensure you soak up every bit of the rich, creamy sauce.

Wine Pairings

A full-bodied red wine, such as Cabernet Sauvignon or Syrah, perfectly complements the richness of the steak and sauce. Meanwhile, for white wine lovers, a buttery Chardonnay is a great choice as it matches the creamy notes of the peppercorn sauce beautifully.

Presentation Tips

For an elegant touch, garnish the dish with a few thyme sprigs or microgreens. Additionally, serve it on warm plates to ensure the steak and sauce stay at the perfect temperature.

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FAQ

Summary

Steak with peppercorn sauce is a show-stopping dish that, surprisingly, is easy to make at home. With just the right technique, you’ll achieve a perfectly seared steak paired with a creamy, peppery sauce. The result? A rich, flavorful meal that’s impressive enough for any occasion. Simply serve it with roasted vegetables and a good glass of wine, and before you know it, you’ll have a dish that rivals any steakhouse experience.

Whether you’re preparing a romantic dinner or a family gathering, this recipe is sure to earn you rave reviews. So why not give it a try? Share your photos and tag us on Instagram—we’d love to see your creations!

Steak with Peppercorn Sauce

Valerie

There’s nothing more satisfying than a perfectly seared steak topped with a rich, creamy peppercorn sauce. This dish feels like a restaurant-quality meal, yet it’s surprisingly simple to make at home. The key? A juicy steak with a beautifully caramelized crust and a sauce that’s creamy, peppery, and deeply flavorful. Perfect for a date night, family dinner, or when you simply want to treat yourself!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 29 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine French

Servings 2 serving

Calories 650 kcal

Equipment

• Cast iron or stainless steel skillet
• Tongs
• Small saucepan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Paper towels
• Whisk or wooden spoon
• Serving plate

Ingredients

  

• For the steak:
• 2 ribeye or filet mignon steaks about 1 inch thick
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• For the peppercorn sauce:
• 2 tablespoons whole black peppercorns crushed
• 1 tablespoon butter
• 1 small shallot finely chopped
• ½ cup beef broth
• ½ cup heavy cream
• 1 tablespoon Dijon mustard

Instructions

 

• Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
• Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
• Step 2: Searing the Steaks
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
• Place the steaks in the skillet and sear for 3-4 minutes per side (for medium-rare).
• Use tongs to flip the steaks and sear the edges to caramelize all sides.
• Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.
• Step 3: Making the Peppercorn Sauce
• In the same skillet, reduce the heat to medium and add 1 tablespoon of butter.
• Sauté the chopped shallots until softened, about 2 minutes.
• Add the crushed peppercorns and stir for another minute to release their flavor.
• Pour in ½ cup beef broth to deglaze the pan, scraping up any browned bits from the bottom.
• Stir in ½ cup heavy cream and 1 tablespoon Dijon mustard. Let the sauce simmer for 3-5 minutes until slightly thickened.
• Step 4: Serving the Dish
• Return the steaks to the pan for 1 minute to warm them in the sauce.
• Plate the steaks and spoon the peppercorn sauce generously over the top.
• Garnish with fresh herbs and serve with your favorite sides.

Notes

(Note: Nutrition values are approximate and may vary based on specific ingredients used.)

Serving Suggestions
Side Pairings:
Roasted Vegetables: Try asparagus, Brussels sprouts, or baby carrots.
Mashed Potatoes: Creamy mashed potatoes complement the richness of the sauce.
Arugula Salad: A fresh salad with a light vinaigrette balances the dish.
Garlic Bread: Perfect for soaking up the peppercorn sauce.
Wine Pairings:
Red Wine: A full-bodied Cabernet Sauvignon or Syrah pairs beautifully with the richness of the steak.
White Wine: A buttery Chardonnay complements the creamy sauce.
Presentation Tips:
Garnish with fresh thyme or microgreens for an elegant touch.
Serve on warm plates to keep the steak and sauce at the perfect temperature.

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