Introduction

Steak with creamy peppercorn sauce is a classic and elegant dish perfect for any special occasion or a cozy night in. The rich, velvety sauce with a peppery kick complements the tender, juicy steak beautifully. This recipe is straightforward and sure to impress your guests.

A thick, grilled steak with a dark brown, slightly charred crust is placed on a white plate. The steak is covered with a creamy, light brown sauce that has visible black peppercorns, dripping down the sides. In the background, there is a small portion of leafy green vegetables and a hint of another side dish, all on a white marbled surface. The sauce looks smooth and glossy, contrasting with the rough texture of the steak crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 steaks (300g/10oz New York Strip, Porterhouse, or your choice)
Salt and pepper

1 tbsp vegetable oil
1/3 cup (85 ml) brandy or cognac (or marsala)

3/4 cup (185 ml) beef broth or stock (low sodium recommended)
1/2 cup (125 ml) heavy or thickened cream

2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)

Instructions

Step 1: Take the steaks out of the fridge 20 minutes before cooking to bring them to room temperature.
Step 2: Crush the peppercorns using a rolling pin, mortar and pestle, or the side of a heavy knife.

Step 3: Just before cooking, sprinkle both sides of the steaks generously with salt and freshly ground black pepper.
Step 4: Heat the vegetable oil in a skillet over high heat until it begins to smoke.
Step 5: Add the steaks and cook the first side for 2 minutes to develop a good crust, then flip and cook the other side for 2 minutes for medium rare doneness.

Step 6: Stack the steaks on top of each other and use tongs to sear the fat strip until crisp.
Step 7: Transfer the steaks to a plate and cover loosely with foil to rest while making the sauce.
Step 8: Pour the brandy or cognac into the same skillet and let it simmer rapidly, scraping the pan bottom, until mostly reduced and the alcohol smell fades (about 1 minute).

Step 9: Add the beef broth and bring to a simmer; cook rapidly for 2 to 3 minutes until reduced by half.
Step 10: Reduce the heat to medium, add the cream and crushed peppercorns, stir, and simmer gently for 1 1/2 to 2 minutes until thickened. Avoid boiling vigorously.
Step 11: Taste the sauce and adjust salt and pepper as needed.

Step 12: Place steaks on warmed plates, spoon the creamy peppercorn sauce over them, and serve immediately.

Tips & Variations

Use canned green peppercorns for a milder, fruitier pepper flavor in the sauce.
For extra richness, substitute half of the cream with crème fraîche or sour cream at the end of cooking.

Letting the steaks rest properly ensures juicy, tender meat.
Serve with crispy smashed potatoes and garlic spinach for a classic pairing.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the steak and curdling the sauce.

How to Serve

A white plate holds a juicy, dark brown steak layered with a thick, creamy light brown peppercorn sauce speckled with whole black peppercorns, covering the top and some sides of the steak. To the right of the steak, there is a small pile of bright green sautéed spinach with a glossy texture. Below the spinach, a roasted potato with a crispy, golden brown skin and sprinkled with chopped green herbs rests. A silver fork is visible at the bottom of the plate, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, this recipe works well with various cuts like ribeye, sirloin, or filet mignon. Adjust cooking time according to thickness and desired doneness.

What if I don’t have brandy or cognac?

You can substitute marsala wine or omit the alcohol altogether. To replace the flavor depth, add a splash of balsamic vinegar or Worcestershire sauce when deglazing the pan.