Steak with Creamy Peppercorn Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
2
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Calories
352 kcal
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Course
Main Course, Dinner
Steak with Creamy Peppercorn Sauce
Description
Steak with Creamy Peppercorn Sauce begins with seasoning the New York Strip steaks generously with salt and black pepper before searing them in hot vegetable oil to form a deep crust. The brief cooking time aims for medium-rare doneness, leaving the interior tender. After resting the steaks, the sauce is made in the same pan by deglazing with brandy or cognac, reducing it till the alcohol aroma dissipates. Then beef broth and cream are added and simmered, along with coarsely crushed black or green peppercorns to impart a spicy but smooth, creamy heat.
The sauce carries rich, buttery notes complemented by pepper's sharpness, balancing the savory, juicy steak. This dish pairs well with simple sides like garlic spinach or silverbeet and can be served as a sophisticated main course. The method includes optional variations for seasoning, alcohol substitutions, and stove or BBQ options to suit preferences.
Choosing a quality steak is important to achieve optimal flavor and texture. The sauce portion makes enough to generously coat two steaks, delivering an intense pepper flavor tempered by sweetness and cream for a balanced finish.
Ingredients
- 2 New York Strip steak or other of choice, Note 1, 300g/10oz, or Porterhouse steak
- salt
- black pepper
- 1 tbsp vegetable oil
Sauce:
- 1/3 cup (85 ml) brandy or marsala) (Note 2, or cognac
- 3/4 cup (185 ml) beef broth low sodium (important! Note 3, or stock
- 1/2 cup (125 ml) cream , heavy/thickened
- 2 - 3 tsp black peppercorns or canned green peppercorns, drained) (Note 4, coarsely crushed whole
Instructions
- Take the steaks out of the fridge 20 minutes before planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
Steaks:
- Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
- Heat oil in a skillet over high heat until smoking.
- Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
- Stack the steaks on top of each other, then use tongs to sear the fat strip.
- Transfer to plate, cover loosely with foil to rest while you make the sauce.
Sauce:
- Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
- Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
- Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
- Taste sauce, adjust salt (and pepper!) to taste.
- Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)
Notes
- Use a good quality steak to ensure optimal tenderness and flavor.
- If avoiding alcohol, substitute brandy with non-alcoholic red wine or water in the sauce with adjusted broth quantities.
- Avoid using full-salt beef broth as the sauce reduces and may become too salty; use low-sodium broth for best results.
- Canned green peppercorns provide a milder flavor; fresh black peppercorns add more heat.
- The sauce can be prepared without pan drippings by sautéing shallots, then adding brandy and continuing the recipe as directed.
- Serve with simple sides like garlic spinach to complement the richness of the steak and sauce.
User Reviews
Overall Rating
4.9
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