Steak with Creamy Peppercorn Sauce

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Ready to make a steakhouse-worthy meal at home? This steak with creamy peppercorn sauce is a real treat. You can whip it up in just 17 minutes! The sauce is the star, made with brandy or cognac for amazing flavor.

You’ll love the rich, creamy texture and the pop of heat from crushed peppercorns. It’s perfect for dressing up your favorite cut of steak. With easy-to-follow steps, you’ll feel like a pro chef in no time.

Exact Ingredients List

Here’s what you’ll need to make this delicious steak with creamy peppercorn sauce:

For the steaks:
• 2 New York Strip or Porterhouse steaks (10 oz each)
• Salt and pepper to taste
• 1 tablespoon vegetable oil

For the sauce:
• 1/3 cup brandy or cognac
• 3/4 cup low-sodium beef broth
• 1/2 cup heavy cream
• 2-3 teaspoons coarsely crushed black peppercorns

Make sure to use low-sodium beef broth to control the saltiness of your sauce. You can substitute green peppercorns for a milder flavor if you prefer.

Have these ingredients ready before you start cooking. The recipe comes together quickly once you begin, so being prepared will help things go smoothly.

Instructions

Take the steaks out of the fridge 20 minutes before cooking. Crush the peppercorns with a rolling pin or mortar and pestle.

Sprinkle salt and pepper on both sides of the steaks. Heat oil in a skillet until smoking hot.

Cook steaks for 2 minutes per side for medium-rare. Use tongs to sear the fat strip. Put steaks on a plate and cover with foil to rest.

Pour brandy into the same skillet. Let it bubble and scrape the pan bottom. Cook until the alcohol smell fades, about 1 minute.

Add beef broth and simmer for 2 minutes. Pour in cream and crushed peppercorns. Stir and simmer for 1-2 minutes until it thickens slightly.

Taste the sauce and add salt if needed. Put steaks on plates and pour the warm sauce over them.

Serve right away with your favorite sides. Enjoy your tasty steak with creamy peppercorn sauce!

Possible Substitutes List & Recipe Variations

Can’t find some ingredients? No worries! Here are some swaps you can try:

Steak cuts:

• Ribeye
• Sirloin
• Filet mignon

Alcohol options:

• White wine
• Red wine
• Beef stock (for non-alcoholic)

Cream alternatives:

• Half-and-half
• Milk + butter
• Coconut cream (for dairy-free)

Want to mix things up? Try these tasty variations:

• Add sautéed mushrooms for extra flavor
• Stir in some Dijon mustard for a tangy kick
• Sprinkle in some fresh herbs like thyme or rosemary

You can also adjust the peppercorn amount to suit your taste. Use less for a milder sauce or more for extra heat. Green peppercorns give a softer flavor if you find black ones too strong.

Remember, cooking is all about making it your own. Feel free to play around with these ideas and find your perfect combo!

Tips, Tricks & Storing

Let your steak rest for 5-10 minutes before serving. This helps the juices redistribute for a juicier steak.

Use a meat thermometer to check doneness. For medium-rare, aim for 135°F (57°C) internal temperature.

Don’t overcrowd the pan when cooking steaks. Give them space to develop a nice crust.

Try different peppercorn varieties like green or pink for unique flavors in your sauce.

Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream if needed.

Freeze extra sauce in ice cube trays. Pop out and store in a freezer bag for up to 3 months.

Make extra sauce to serve with other meats or vegetables later in the week.

For a non-alcoholic version, replace brandy with extra beef broth and a splash of balsamic vinegar.

Pat steaks dry before seasoning to help develop a better crust when cooking.