Peppercorn Steak recipe

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Ingredients

1 (12 ounce) top sirloin, rib-eye, or T-bone steak, 1-inch thick
salt to taste
2 tablespoons whole black peppercorns, coarsely ground
oil, or as needed
½ shallot, minced
¼ cup brandy
¼ cup beef stock
¼ cup heavy whipping cream

Nutrition Info

551.5 calories
carbohydrate: 6.6 g
cholesterol: 114.1 mg
fat: 34.8 g
fiber: 1.5 g
protein: 31.5 g
saturatedFat: 12.5 g
servingSize: -
sodium: 165.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.

  2. Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet.

  3. Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly, add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.

Recipe Yield

2 servings

Recipe Note

A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan-fried, then finished with a creamy peppercorn and brandy cream sauce. This is great for two, or for one hungry person!

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