Peppercorn Steak with Creamy Sauce 🥩
Ingredients:
2 ribeye steaks (or steak of choice)
2 tablespoons black peppercorns, crushed
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1/4 cup brandy (optional)
Salt to taste
Fresh parsley, chopped for garnish
Directions:
Prepare the steaks:
Rub the crushed peppercorns evenly over both sides of the steaks. Season with salt.
Heat olive oil in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes on each side for medium-rare, or cook to your preferred doneness. Remove the steaks from the skillet and set aside to rest.
Make the sauce:
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
Stir in the brandy, if using, and allow it to cook for 1-2 minutes.
Add the beef broth and bring to a simmer, scraping up the brown bits from the skillet for extra flavor.
Pour in the heavy cream, stirring continuously. Let the sauce cook for 4-5 minutes until it thickens slightly.
Serve:
Return the steaks to the skillet to warm them in the sauce for 1-2 minutes.
Serve the steaks topped with the creamy peppercorn sauce and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 620 kcal per serving | Servings: 2 servings
