Peppercorn Steak
Seared steaks coated in crushed peppercorns and finished with a rich, creamy brandy sauce.
Ingredients
For the Steaks:
4 beef steaks (ribeye, New York strip, or filet mignon, about 6–8 oz each)
2 Tbsp butter or tallow
2 Tbsp whole black peppercorns, lightly crushed
Salt, to taste
For the Sauce:
2 Tbsp butter
2 shallots, finely minced
2 cloves garlic, minced
½ cup brandy or cognac
1 cup heavy cream
1 tsp Dijon mustard
Salt, to taste
Optional Garnish:
Fresh parsley, chopped
Macronutrients
(per serving, serves 4)
Protein: 43g
Fat: 50g
Carbs: 4g
Preparation
Pat steaks dry, season with salt, and press crushed peppercorns firmly onto both sides.
Heat butter or tallow in a skillet over medium-high. Sear steaks 3–4 minutes per side for medium-rare, or to desired doneness. Remove and let rest under foil.
In the same skillet, add butter and sauté shallots and garlic for 2 minutes. Carefully pour in brandy (it may flame briefly). Let it reduce by half.
Stir in heavy cream and Dijon mustard. Simmer 3–4 minutes until thickened. Adjust seasoning with salt.
Plate steaks, spoon sauce over the top, and garnish with fresh parsley.
FRIDAY 260123