Peppercorn Crusted Steak with Creamy Peppercorn Sauce

Few dishes exude elegance and indulgence like a perfectly cooked Peppercorn Crusted Steak paired with a luscious Creamy Peppercorn Sauce. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe delivers bold flavors and a rich, silky sauce that’s sure to impress.

Why You’ll Love This Recipe

1. Balanced Spice: The crust of crushed peppercorns gives the steak a subtle heat and crunch, complementing the creamy sauce.
2. Restaurant Quality at Home: This dish transforms your kitchen into a five-star dining experience.
3. Simple Ingredients: Most of the components are pantry staples, making this an easy yet elegant dish to prepare.

Ingredients

For the Steak

• 1 (10-ounce) boneless ribeye steak
• 1 tablespoon black peppercorns, coarsely ground
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Creamy Peppercorn Sauce

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup beef broth
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Step-by-Step Instructions

Step 1: Prepare the Steak

• Season the steak generously with salt.
• Press the coarsely ground black peppercorns into both sides of the steak, forming a crust.

Step 2: Cook the Steak

1. Heat olive oil in a large skillet over high heat until shimmering.
2. Add the steak and sear for 2-3 minutes per side for medium-rare or adjust the timing for your preferred doneness.
3. Remove the steak from the skillet and let it rest for 5 minutes to lock in the juices.

Step 3: Make the Creamy Peppercorn Sauce

1. In the same skillet, melt butter over medium heat, scraping up any browned bits for added flavor.
2. Whisk in the flour and cook for 1 minute to eliminate the raw taste.
3. Gradually add the beef broth and heavy cream, whisking constantly until smooth.
4. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
5. Stir in the Dijon mustard, salt, and black pepper for a final burst of flavor.

Step 4: Serve and Enjoy

1. Slice the rested steak against the grain for maximum tenderness.
2. Drizzle generously with the creamy peppercorn sauce.
3. Garnish with fresh parsley and serve alongside your favorite sides, such as roasted potatoes or steamed green beans.

Tips for Success

1. Get the Right Crust: Use freshly crushed peppercorns for optimal flavor and texture. A mortar and pestle works great for this.
2. Rest the Steak: Allowing the steak to rest ensures the juices redistribute, keeping the meat tender.
3. Thicker Sauce: For a thicker sauce, let it simmer a bit longer or add a touch more flour.

Serving Suggestions

This Peppercorn Crusted Steak pairs beautifully with:

• Potatoes: Garlic mashed potatoes or crispy roasted baby potatoes.
• Vegetables: Steamed asparagus, sautéed spinach, or roasted carrots.
• Wine: A bold red wine like Cabernet Sauvignon or Merlot enhances the flavors of this dish.

FAQs

Can I use a different cut of steak?

Yes! Strip steak, filet mignon, or even sirloin work well. Just adjust the cooking time based on the thickness.

What if I don’t have heavy cream?

Half-and-half or whole milk can be used as substitutes, but the sauce may be slightly less rich.

How do I make the sauce spicier?

Add more crushed peppercorns or a pinch of red chili flakes for extra heat.

Conclusion

This Peppercorn Crusted Steak with Creamy Peppercorn Sauce is a timeless dish that strikes the perfect balance between rustic and refined. The tender steak with its peppery crust, combined with the velvety sauce, creates a symphony of flavors in every bite. Try it for your next special occasion or a cozy dinner date at home.

Ready to wow your taste buds? Let’s get cooking!