Steak With Peppercorn Sauce
Seared steaks draped in a creamy cracked pepper pan sauce that tastes straight out of a French bistro.
Ingredients (serves 2)
- 2 steaks
- 0.75 cup heavy cream
- 0.5 cup beef stock
- 2 tbsp black pepper
- 2 tbsp butter
- 1 shallot
- 1 tbsp Dijon mustard
- 1 tbsp vegetable oil
- 1 tsp salt
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Save this recipeInstructions
- 1
Coarsely crack the peppercorns and press them onto both sides of the salted steaks.
- 2
Heat the oil in a 12-inch skillet over medium high heat and sear the steaks for 3 to 4 minutes per side to 130°F for medium rare.
- 3
Move the steaks to a plate to rest and lower the heat to medium.
- 4
Melt the butter in the same pan and cook the minced shallot for 2 minutes.
- 5
Pour in the beef stock and simmer until reduced by half, about 2 minutes, then stir in the cream and Dijon.
- 6
Simmer the sauce until it coats a spoon, about 3 minutes, then add any resting juices from the steaks.
- 7
Plate the steaks and pour the peppercorn sauce over the top.
