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Steak with Peppercorn Sauce

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Steak with Peppercorn Sauce is a classic restaurant-style dish featuring perfectly seared steak topped with a rich, creamy sauce infused with cracked black pepper. Elegant yet simple, it delivers bold flavor and indulgent texture in every bite.

Ingredients

  • 2 ribeye or sirloin steaks (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter (for sauce)
  • 1 small shallot, finely chopped
  • 1 tablespoon crushed black peppercorns
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt to taste

Instructions

  1. Remove the steaks from the refrigerator 20 to 30 minutes before cooking.
  2. Pat steaks dry and season both sides with salt and black pepper.
  3. Heat olive oil in a heavy skillet over medium-high heat.
  4. Add steaks and cook for 3 to 4 minutes per side for medium-rare, or until desired doneness.
  5. Add butter during the last minute and spoon over the steaks.
  6. Transfer steaks to a plate and let rest for 5 to 10 minutes.
  7. In the same pan, melt 1 tablespoon butter over medium heat.
  8. Add shallot and sauté until softened.
  9. Stir in crushed peppercorns and cook briefly.
  10. Pour in beef broth and simmer for 2 to 3 minutes, scraping browned bits from the pan.
  11. Lower heat and stir in heavy cream and Dijon mustard.
  12. Simmer gently for 4 to 6 minutes until thickened. Adjust salt if needed.
  13. Spoon sauce over rested steaks and serve immediately.

Notes

  • Use a meat thermometer for accuracy: 130 to 135°F for medium-rare.
  • Let the steak rest before slicing to retain juices.
  • Reheat sauce gently over low heat to prevent separation.
  • Store leftovers separately in the refrigerator for up to 3 days.

Nutrition

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