Peppercorn Steak with Creamy Sauce

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Introduction:
Peppercorn Steak with Creamy Sauce is a classic, elegant dish that pairs juicy, seared steak with the bold flavor of crushed peppercorns and a smooth, luxurious cream sauce. The pepper adds a subtle heat while the creamy sauce balances the spiciness, creating a perfect harmony of flavors. This steak dish is ideal for a romantic dinner or a special occasion, delivering restaurant-quality taste right at home.

D’origine:
Peppercorn steak, or Steak au Poivre, has French origins and is a staple in French cuisine. The use of black peppercorns and a rich cream sauce is typical of classic French steak preparations, making this dish a favorite in fine dining establishments around the world.

Ingredients (For 4 Servings):

For the Steak:

  • 4 beef filet mignon, ribeye, or strip steaks (6-8 oz each, about 1 inch thick)
  • 2 tablespoons black peppercorns, coarsely crushed
  • 2 tablespoons olive oil or butter (for searing)
  • Salt, to taste

For the Creamy Sauce:

  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 1 cup heavy cream
  • ½ cup beef or chicken broth
  • 1 tablespoon Dijon mustard
  • ¼ cup brandy or cognac (optional but recommended for authenticity)
  • Salt and black pepper to taste

Optional Ingredients:

  • 1 tablespoon green peppercorns (for added texture and flavor)
  • 1 tablespoon Worcestershire sauce (for added depth)
  • Fresh parsley for garnish

Instructions:

  1. Prepare the Steak:
  • Season the steaks with salt on both sides, then press the coarsely crushed peppercorns into the steaks, covering both sides evenly.
  • Heat the olive oil or butter in a heavy skillet over medium-high heat. Once hot, add the steaks.
  • Sear the steaks for about 3-4 minutes on each side for medium-rare, adjusting the time for desired doneness.
  • Remove the steaks from the skillet and set aside on a plate, loosely covering with foil to rest.
  1. Prepare the Creamy Sauce:
  • In the same skillet, add the butter and reduce the heat to medium.
  • Add the chopped shallots and garlic, sautéing for 1-2 minutes until fragrant and soft.
  • Deglaze the pan with brandy (if using), scraping up any browned bits from the bottom of the pan. Allow the alcohol to cook off for about 1 minute.
  • Stir in the broth and Dijon mustard, simmering for another 2 minutes.
  • Pour in the heavy cream, stirring continuously, and allow the sauce to simmer for 4-5 minutes until it thickens. Season with salt and additional pepper to taste.
  • Optional: Stir in green peppercorns or Worcestershire sauce for extra flavor.
  1. Serve the Steak:
  • Return the steaks to the skillet to warm them in the sauce for 1-2 minutes.
  • Plate the steaks and generously spoon the creamy peppercorn sauce over them.
  • Garnish with fresh parsley if desired, and serve immediately.

Tips for Success:

  • Crush peppercorns well: Use a mortar and pestle or place the peppercorns in a plastic bag and crush with a rolling pin. The peppercorns should be coarse, not powdered, to give the steak a perfect crust.
  • Let the steak rest: After searing, let the steaks rest for a few minutes to allow the juices to redistribute for a more tender result.
  • Sauce consistency: Keep stirring the sauce as it thickens. If it gets too thick, you can thin it out with a bit more broth or cream.
  • Alcohol alternatives: If you prefer not to use brandy or cognac, substitute with a bit more broth or a splash of white wine for flavor.

Recommendation:

Serve Peppercorn Steak with creamy mashed potatoes, roasted vegetables, or a fresh green salad to complement the richness of the dish. A side of French bread or garlic bread is also a great addition. For wine pairing, a full-bodied red wine like Cabernet Sauvignon or Merlot will enhance the flavors of the steak and sauce.

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