Description
A mouthwatering steak paired with a velvety creamy peppercorn sauce, perfect for impressing guests.
Ingredients
- Steak (12-16 oz): Ribeye, sirloin, or filet mignon
- Salt: To taste
- Black pepper: Freshly cracked
- Butter (3 tbsp): Unsalted
- Shallots (1 medium): Finely chopped
- Garlic (2 cloves): Minced
- Heavy cream (1 cup)
- Green peppercorns (2 tbsp): Packed in brine
- Beef broth (½ cup)
- Dijon mustard (1 tsp)
- Fresh parsley: For garnish
Instructions
- Season your steak generously with salt and pepper on both sides. Let it sit for 20 minutes.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak and sear for 4-5 minutes on each side.
- Remove the steak from the skillet and let it rest on a plate, loosely covered with foil.
- Add the remaining butter, shallots, and garlic to the skillet. Sauté until fragrant and golden brown, about 2-3 minutes.
- Pour in the beef broth, scraping browned bits from the bottom of the pan.
- Reduce the broth by half, then stir in heavy cream, green peppercorns, and Dijon mustard. Simmer until it thickens slightly.
- Taste and adjust seasoning as necessary.
- Slice the steak against the grain and drizzle the creamy peppercorn sauce on top. Garnish with chopped parsley.
Notes
Serve with a crisp salad or roasted potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg