Steak with Peppercorn Sauce
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!
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.
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.