Peppercorn Steak with Sauce. One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Add cream to the skillet; cook and stir until smooth.
The sauce is a wonderful addition. We do one thing different though. We make it using flour mixed with crushed peppercorns, and coat the steak.
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, peppercorn steak with sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Add cream to the skillet; cook and stir until smooth.
To begin with this recipe, we must first prepare a few components. You can have peppercorn steak with sauce using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Peppercorn Steak with Sauce:
- {Get 2 of steaks.
- {Prepare to taste of freshly ground pepper.
- {Make ready to taste of freshly ground salt.
- {Get 1 tablespoon of vegetable oil.
- {Prepare 4 tablespoons of butter.
- {Get 1 cup of heavy cream.
- {Get 1/2 cup of brandy or similar.
- {Get 1 tablespoon of dijon mustard.
Cook it in enough oil to keep that crust on the steak. Pull the steaks then make the pan sauce to either serve on the side, or over the steak. The steak is usually crusted with cracked black or green peppercorns, and served with a sauce with cognac, and cream or demi-glace. Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm.
Instructions to make Peppercorn Steak with Sauce:
- Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating..
- Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4-5 minutes for medium-rare..
- Turn and sear the other side for another 4-5 minutes, for medium-rare. If steak has a fat- cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest..
- Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan..
- 0nce brandy has reduced by half, add cream and continue to whisk until combined..
- Add Dijon mustard and remaining butter and continue to cook until mixture begins to reduce and thicken, about 8-10 minutes. Add ground pepper to taste.The final pan sauce should have a rich consistency and coat the back of a spoon..
- If the cut of steak has fat or bone that needs to be cut around upon serving, then the sauce is best served on the side. Otherwise, pour directly over the steaks..
Remove from heat; carefully ignite with match. Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Add flank steak, season with salt. Peppercorn Sauce Peppercorn Steak sauce will help you take your steak to the next level. Serve this creamy sauce over your steak for a meal to rival the best steak house!
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