Peppercorn Sauce for Steak (Video)

Name: Peppercorn Sauce for Steak (Video)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 16 oz steaks (NY Strip, Ribeye, or Top Sirloin); Kosher Salt (to taste); Black Pepper (to taste); 1 tablespoon avocado oil; 1 large Shallot (thinly sliced); 1 tbsp Black Peppercorns (coarsely ground); 1/3 cup Cognac or Brandy; 1 cup Beef stock; 1/2 cup Heavy Cream; 1 tablespoon green peppercorns; ½ tsp Kosher salt (to taste); Parsley (chopped for garnish)

6 steps

Prep:5minCook:10min

One of my favorite sauces to top on steak - this creamy Peppercorn Sauce will upgrade any cut of beef and is so delicious! The peppercorn sauce is made with toasted black peppercorns, cognac or brandy, beef broth, heavy cream and green peppercorns to make an incredible luxurious sauce!

Updated at: Thu, 21 Nov 2024 10:33:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1507.5 kcal (75%)

Total Fat112.3 g (160%)

Carbs13.9 g (5%)

Sugars3.7 g (4%)

Protein90.4 g (181%)

Sodium1342.2 mg (67%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 x 16 ozsteaks

NY Strip, Ribeye, or Top Sirloin

1 tablespoonavocado oil

1shallot

large, thinly sliced

1 TbspBlack Peppercorns

coarsely ground

⅓ cupcognac

or brandy

1 cupbeef stock

½ cupheavy cream

1 tablespoongreen peppercorns

Instructions

Step 1

Cook the steak in the oven to the desired temperature (I cook mine to 120F to end up with a medium rare steak), then sear on all sides in 1 tablespoon of avocado oil over medium high heat, remove to rest to reach 130F internal for medium rare. Wipe out any excess fat or burned bits from the pan, leaving about 1 tablespoon of fat.

Step 2

Add shallots and cook for 30 seconds until softened over medium high heat. Add the coarsely ground black pepper and toast for another 30 seconds or until fragrant.

Step 3

Add the brandy or cognac to the pan and cook for 1-2 minutes until the alcohol cooks off.

Step 4

Add beef stock to deglaze the pan and cook for 3-4 minutes over high heat or until reduced by about half. Add the green peppercorns and stir to combine.

Step 5

Add heavy whipping cream. Bring the sauce to a rapid simmer and reduce it until the sauce can coat the back of a spoon, about 3-4 minutes.

Step 6

Serve directly onto the steak and enjoy!

View on CJ Eats Recipes

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