Steak with Creamy Peppercorn Sauce Recipe
Indulge in the classic flavors of a rich and creamy peppercorn sauce, ideal for complementing a perfectly cooked steak. This sauce, inspired by Steak au Poivre, is made using the flavorful drippings from the pan and enhanced with brandy or cognac, yielding a beautifully balanced, sweet-savory, and slightly spicy flavor.
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Servings: 2
Ingredients
Steaks
- 2 New York Strip or Porterhouse steaks 300g/10oz each
- Salt to taste
- Black pepper freshly ground
- 1 tablespoon vegetable oil
Sauce
- 1/3 cup 85 ml brandy, cognac, or marsala (Note 2)
- 3/4 cup 185 ml low-sodium beef broth/stock (Note 3)
- 1/2 cup 125 ml heavy cream (thickened)
- 2 –3 teaspoons coarsely crushed black peppercorns or canned green peppercorns, drained; Note 4
Instructions
- Remove the steaks from the refrigerator at least 20 minutes before cooking to bring them to room temperature. Crush the peppercorns using a rolling pin, mortar and pestle, or the flat side of a knife.
Steaks:
- Generously season both sides of the steaks with salt and freshly ground black pepper just before cooking. Heat the vegetable oil in a skillet over high heat until it begins to smoke. Place the steaks in the skillet and sear for 2 minutes on the first side to develop a crust, then flip and sear for another 2 minutes for medium-rare doneness. Use tongs to briefly sear the fat strip by stacking the steaks together. Remove the steaks to a plate, cover loosely with foil, and let them rest.
Sauce:
- Pour the brandy or cognac into the same skillet, allowing it to simmer vigorously while scraping the browned bits from the bottom of the pan. Continue until the liquid has reduced, and the strong alcohol aroma is gone, about 1 minute. Add the beef broth and simmer rapidly for 2–3 minutes until reduced by half. Reduce the heat to medium, stir in the heavy cream and crushed peppercorns, and let the mixture simmer gently for 1½–2 minutes, thickening slightly. Avoid rapid boiling. Taste the sauce and adjust with additional salt or pepper if needed.
- Transfer the rested steaks to warm serving plates and generously spoon the creamy peppercorn sauce over them. Serve immediately.
Notes
- Steak Selection: Opt for a good-quality steak for optimal results. For more budget-friendly cuts, consider marinating instead.
- Alcohol Substitute: Replace brandy with 1/4 cup non-alcoholic red wine or water if necessary.
- Broth Salinity: Use low-sodium beef broth to prevent the sauce from becoming overly salty due to reduction. Adjust with water if only full-salt broth is available.
- Peppercorn Variants: Black peppercorns provide a spicier profile, while green canned peppercorns offer a milder heat.
- No Pan Drippings: If making steaks on the grill, use 1.5 tablespoons of butter and finely chopped shallots to start the sauce in a skillet. Proceed with the recipe as directed.
- Garlic Spinach (Optional): Sauté garlic in olive oil for 20 seconds, add spinach, and cook until just wilted. Serve alongside the steak for a complete meal.