Steak with peppercorn sauce is a timeless dish that combines the rich, savory flavors of perfectly cooked beef with the bold, spicy notes of peppercorns. This classic recipe is a favorite in many fine dining establishments and can easily be recreated at home. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this dish is sure to impress. In this article, we’ll explore the origins of this culinary delight, how to prepare it, and tips for serving it to perfection.
Choosing the Right Steak
- Filet Mignon: Known for its tenderness, this cut is lean and buttery, making it an excellent choice for a luxurious meal.
- Ribeye: This cut is marbled with fat, providing a rich flavor and juicy texture. It’s perfect for those who enjoy a more robust taste.
- Sirloin: A more affordable option, sirloin is still flavorful and can be cooked to perfection with the right technique.
- T-Bone: Combining the tenderness of filet mignon and the flavor of strip steak, the T-bone is a great choice for those who want the best of both worlds.
Preparing the Steak
- 2 steaks (your choice of cut)
- Salt and freshly ground black pepper
- 2 tablespoons of olive oil or butter
- 1 tablespoon of crushed black peppercorns
- 1/2 cup of heavy cream
- 1/4 cup of brandy or cognac (optional)
- 1 tablespoon of Dijon mustard
- Fresh parsley for garnish
Instructions
1. Season the Steak
Start by bringing your steaks to room temperature for about 30 minutes before cooking. This ensures even cooking. Season both sides generously with salt and freshly ground black pepper. The seasoning will enhance the flavor of the meat and complement the peppercorn sauce.
2. Sear the Steak
In a large skillet, heat the olive oil or butter over medium-high heat. Once the oil is hot, add the steaks to the pan. Sear the steaks for about 3-4 minutes on each side for medium-rare, depending on the thickness of the cut. Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.
3. Prepare the Peppercorn Sauce
In the same skillet, reduce the heat to medium and add the crushed black peppercorns. Sauté for about 30 seconds to release their flavor. If using, carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1-2 minutes.
Next, stir in the heavy cream and Dijon mustard, mixing well. Let the sauce simmer for about 3-5 minutes until it thickens slightly. Taste and adjust the seasoning if necessary.
4. Serve
Slice the rested steaks against the grain and arrange them on plates. Drizzle the peppercorn sauce generously over the top. Garnish with fresh parsley for a pop of color and added flavor.
Pairing Suggestions
- Garlic Mashed Potatoes: Creamy and flavorful, they complement the richness of the sauce.
- Roasted Vegetables: Seasonal vegetables add color and nutrition to your plate.
- Steamed Asparagus: A light and fresh side that balances the richness of the steak.
- Red Wine: A full-bodied red wine, such as Cabernet Sauvignon or Malbec, enhances the flavors of the dish.
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