Peppercorn Steak
By searing at the end, you'll get tender, perfectly cooked meat with a crisp, burnished crust every time.
Recipe Summary Peppercorn Steak
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. This is great for two, or for one hungry person!Ingredients | Rare Steak Temp1 (12 ounce) top sirloin, rib-eye, or T-bone steak, 1-inch thicksalt to taste2 tablespoons whole black peppercorns, coarsely groundoil, or as needed½ shallot, minced¼ cup brandy¼ cup beef stock¼ cup heavy whipping creamDirectionsSeason both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet.Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly; add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.Always take out your steak 15 to 20 minutes before you want to cook it, so it can come to room temperature.You can also use cognac instead of brandy.Info | Rare Steak Tempprep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
2
Yield:
2 servings
TAG : Peppercorn SteakMeat and Poultry Recipes, Beef, Steaks, Sirloin Steak Recipes,
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