Peppercorn Steak with Creamy Sauce is a dish designed to impress and indulge the senses. The combination of a perfectly seared steak, coated with cracked black peppercorns, and complemented by a velvety, creamy mustard sauce is pure culinary bliss. Whether you’re looking to impress guests at a dinner party or satisfy your steak cravings, this recipe delivers restaurant-quality flavors that are surprisingly simple to make at home. If you love rich, savory sauces paired with juicy, tender beef, then this Peppercorn Steak with Creamy Sauce is the recipe for you.
Ingredients for Peppercorn Steak with Creamy Sauce
- 4 beef steaks (such as ribeye or sirloin)
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions for Peppercorn Steak with Creamy Sauce
1. Prepare the Steaks
Start by seasoning your steaks with salt on both sides. Then, crush the black peppercorns using a mortar and pestle or a spice grinder. Press the crushed peppercorns firmly into both sides of the steaks, ensuring they are evenly coated. This will give the steaks a flavorful, spicy crust once they are seared.
2. Cook the Steaks
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and cook for about 3-4 minutes per side for medium-rare or longer if you prefer your steak cooked more thoroughly. Once done, remove the steaks from the skillet and set them aside to rest. Resting the steaks allows the juices to redistribute and ensures a tender bite.
3. Make the Creamy Sauce
In the same skillet, reduce the heat to medium. Add the butter and let it melt, then toss in the shallots and garlic. Sauté for about 2-3 minutes, or until the shallots have softened and become translucent. This will infuse the butter with a sweet, aromatic base that pairs perfectly with the beef.
4. Deglaze the Skillet
Next, pour in the beef broth to deglaze the pan, scraping the bottom with a wooden spoon to lift all the flavorful brown bits from the steak. Let the broth simmer for 2-3 minutes until it reduces slightly. This concentrated beef flavor will form the base of your creamy sauce.
5. Add the Cream and Dijon Mustard
Stir in the heavy cream and Dijon mustard, mixing them into the broth. Allow the sauce to cook for another 3-5 minutes until it thickens and becomes creamy. The mustard adds a tangy bite that balances the richness of the cream, making the sauce more complex and flavorful.
6. Finish the Steaks
Return the cooked steaks to the skillet, spooning the creamy sauce over them. Let the steaks simmer in the sauce for 1-2 minutes to heat through and absorb some of the delicious flavors. This will ensure that the steaks are perfectly coated with the creamy, flavorful sauce.
7. Garnish and Serve
Remove the steaks from the skillet and plate them. Generously spoon the creamy sauce over the top and garnish with freshly chopped parsley for a pop of color. Serve immediately and enjoy with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Why You’ll Love Peppercorn Steak with Creamy Sauce
- Juicy, Tender Steaks: Cooking the steaks to your preferred doneness ensures each bite is juicy and tender, while the peppercorn crust provides a satisfying crunch.
- Rich, Creamy Sauce: The combination of heavy cream and Dijon mustard in the sauce creates a luscious, velvety texture with a subtle tang, elevating the entire dish.
- Quick & Easy: Despite its gourmet feel, this recipe is simple and quick to make, taking just 25 minutes from start to finish.
- Versatile Sides: Serve it with anything from mashed potatoes to roasted vegetables, and even a side of pasta. This dish pairs beautifully with a wide range of accompaniments.
Tips for Perfect Peppercorn Steak with Creamy Sauce
- Use Fresh Peppercorns: For the best flavor, always use freshly cracked black peppercorns. Pre-ground pepper lacks the same boldness and aroma.
- Rest the Steaks: Don’t skip the resting step. It ensures that the juices are retained within the steak, making every bite succulent and tender.
- Adjust the Sauce Thickness: If the sauce is too thick for your liking, you can thin it out by adding a little extra beef broth or even a splash of white wine for added depth.
- Don’t Overcook the Steak: Keep an eye on the steak while cooking. Overcooking it will lead to a tough and dry texture, so use a meat thermometer if you’re unsure.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While ribeye and sirloin work wonderfully, you can also use filet mignon or New York strip for a slightly different flavor and tenderness. Just adjust the cooking time depending on the thickness of the cut.
Can I make the creamy sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently on the stove before serving, and add a little extra cream if necessary to restore its smooth texture.
Can I substitute heavy cream with something lighter?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk, but the sauce may be slightly less rich and thick.
Conclusion
Peppercorn Steak with Creamy Sauce is a bold and flavorful dish that brings steak to the next level. With its pepper-crusted steaks and creamy, mustard-infused sauce, it’s a meal that’s both elegant and easy to prepare. Whether it’s for a weeknight dinner or a special occasion, this dish is sure to become a family favorite. Paired with your favorite sides and topped with fresh parsley, it’s a meal that’s guaranteed to satisfy.