Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, peppercorn steak with sauce. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan-fried, then finished with a creamy peppercorn and brandy cream sauce.
Peppercorn Steak with Sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Peppercorn Steak with Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook peppercorn steak with sauce using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Peppercorn Steak with Sauce:
- Prepare 2 steaks
- Get to taste freshly ground pepper
- Prepare to taste freshly ground salt
- Prepare 1 tablespoon vegetable oil
- Get 4 tablespoons butter
- Make ready 1 cup heavy cream
- Prepare 1/2 cup brandy or similar
- Prepare 1 tablespoon 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.
Steps 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.
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. 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.
So that’s going to wrap it up for this exceptional food peppercorn steak with sauce recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
