Name: Peppercorn Steak with Creamy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: For the steak:; 4 beef steaks (ribeye, sirloin, or filet mignon); 1 tbsp crushed black peppercorns; Salt (to taste); 2 tbsp olive oil; 2 tbsp butter; For the creamy sauce:; 1 tbsp crushed black peppercorns; 1 tbsp butter; 1 small shallot (finely chopped); 2 cloves garlic (minced); 1/2 cup beef broth; 1/2 cup heavy cream; 1/4 cup sour cream or crème fraîche (optional); Salt (to taste); Fresh parsley (chopped (for garnish))

Peppercorn Steak with Creamy Sauce: A Gourmet Dish Made Simple

When it comes to steak, there’s no better way to elevate this classic dish than with a rich, peppery sauce that adds depth and sophistication to every bite. This Peppercorn Steak with Creamy Sauce pairs tender, perfectly seared steaks with a luscious, velvety sauce that’s infused with the bold flavor of crushed black peppercorns.

Whether you’re hosting a special dinner, celebrating an occasion, or simply treating yourself to a restaurant-quality meal, this dish is guaranteed to impress. Best of all, it’s surprisingly easy to prepare, taking just 25 minutes from start to finish.

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The Origins of Peppercorn Sauce

Peppercorn sauce, also known as sauce au poivre, has its roots in French cuisine. Traditionally served with steak, it combines the fiery kick of crushed black peppercorns with the creaminess of heavy cream or crème fraîche. The balance of heat and richness creates a sauce that perfectly complements the bold flavor of beef.

This recipe honors the classic French preparation while keeping it accessible for home cooks. With simple ingredients and straightforward steps, you can enjoy a dish that tastes like it came straight from a Parisian bistro.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 25 minutes, this recipe is perfect for weeknights or special occasions.
Restaurant-Quality: The creamy peppercorn sauce adds a gourmet touch to your steaks.
Versatile: Works well with ribeye, sirloin, or filet mignon, and pairs beautifully with sides like mashed potatoes or roasted vegetables.
Customizable: Adjust the amount of peppercorns for your preferred level of heat, or add a splash of brandy for an extra layer of flavor.

Step-by-Step Guide to Peppercorn Steak with Creamy Sauce

Ingredients You’ll Need

For the steak:

4 beef steaks (ribeye, sirloin, or filet mignon)
1 tbsp crushed black peppercorns
Salt, to taste
2 tbsp olive oil
2 tbsp butter

For the creamy sauce:

1 tbsp crushed black peppercorns (adjust to taste)
1 tbsp butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1/4 cup sour cream or crème fraîche (optional)
Salt, to taste
Fresh parsley, chopped (for garnish)

Step 1: Prepare and Sear the Steaks

Season both sides of the steaks generously with salt and crushed black peppercorns. Press the peppercorns into the surface of the meat to help them adhere.
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the steaks.
Sear the steaks for 3-4 minutes per side for medium-rare, or adjust the cooking time to achieve your desired doneness.
Remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil and let them rest while you prepare the sauce.

Step 2: Make the Creamy Peppercorn Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped shallot and garlic. Cook for 1-2 minutes until softened and fragrant.
Add the additional crushed black peppercorns and cook for another minute to release their flavor.
Deglaze the skillet by pouring in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Lower the heat and stir in the heavy cream. Let the sauce simmer for 3-5 minutes until it thickens slightly. For extra richness, whisk in the sour cream or crème fraîche at this stage.
Taste the sauce and adjust the seasoning with salt as needed.

Step 3: Serve the Dish

Spoon the creamy peppercorn sauce generously over the rested steaks.
Garnish with freshly chopped parsley for a pop of color and freshness.
Serve hot with your choice of sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.

Tips for Perfect Peppercorn Steak

Choose the Right Steak: Ribeye offers great marbling and flavor, while filet mignon provides tenderness. Sirloin is an excellent middle ground for flavor and affordability.
Use Freshly Crushed Peppercorns: Crushing whole peppercorns yourself delivers a bolder, more aromatic flavor than pre-ground pepper.
Deglaze with Brandy or Cognac: For a classic French twist, deglaze the pan with a splash of brandy before adding the beef broth.
Let the Steak Rest: Allowing the steak to rest after cooking ensures the juices redistribute, keeping the meat tender and juicy.

Why This Recipe is Perfect for Any Occasion

Whether you’re looking to elevate a weeknight dinner or impress guests at a special gathering, this Peppercorn Steak with Creamy Sauce fits the bill. The rich, peppery sauce is the perfect complement to the tender, juicy steak, creating a meal that feels both indulgent and satisfying.

Pair it with mashed potatoes or roasted asparagus for a complete meal, and don’t forget a glass of red wine to round out the experience. This dish is sure to become a go-to favorite whenever you want to add a touch of elegance to your table.