Peppercorn Sauce Recipe For Steak (Without Brandy)
This easy recipe for a creamy Peppercorn Sauce is ideal for steak lovers, as it does not require brandy or cognac. Perfect combo with beef steak! Loaded with the rich flavor of freshly crushed black peppercorns, savory beef broth, and creamy goodness. It takes just about 10 minutes to prepare, making it a fantastic option for a family dinner. Plus, it pairs perfectly with roasted potatoes and sautéed mushrooms.
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Servings: 1 Persons
Calories: 300kcal
Equipment
- Frying Pan
Ingredients
Sauce Ingredients
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic crushed
- 2 cups Beef broth
- 1 cup Cream Fresh or Heavy cream
- ⅓ teaspoon Salt
- ½ teaspoon Black peppercorns Freshly crushed
- 1 teaspoon Parsley for garnish.
Steak Ingredients
- 1 Beef Steak flat cut piece (200g is ideal)
- 4 pinches Salt 0.25 teaspoon
- 4 pinches Paprika
- 3 pinches Thyme
- 1 teaspoon Grated Garlic
- 1 teaspoon Vinegar
- 3 teaspoon Olive Oil Substitute: Avocado oil
Instructions
Preparation of Peppercorn Sauce
- Let's pour some olive oil into a pan and warm it slightly.
- Once heated, toss in crushed garlic and sauté it until it changes the color.
- Next, incorporate beef stock into the mixture, stirring thoroughly until it thickens, which should take 2 to 3 minutes.
- After achieving the desired consistency, add cream and use a spatula to blend the broth and cream until you have a smooth, uniform texture.
- Allow the mixture to cook for another 2 to 3 minutes over medium heat, making sure to stir continuously.
- Finally, season the dish with salt and freshly cracked black pepper, and finish it off with a sprinkle of chopped parsley for garnish.
Marinate the Steak
- I took a flat-cut beef steak but you can use ribeye, New York strip loin, or filet mignon based on your taste.
- Gently pound the steak and season it with salt, garlic, paprika, vinegar, and thyme.
- For the best flavor, marinate it overnight, though I only let it sit for 2 hours.
Pan Fry the Steak
- In a heavy bottom skillet pan, heat the olive oil and sear the steak for approximately 5 minutes on one side at high heat. Once it’s nicely marked, flip the steak and cook for another 5 minutes.
- Now turn the heat to low cover the pan and cook for another 5 minutes on steam. After 5 minutes, flip the steak again cover the lid and cook for another 5 minutes at low heat.
- After that, take off the lid and transfer the juicy steak to a serving platter. Drizzle the flavorful juices from the pan over the steak.
Drizzle the Peppercorn Sauce on Steak
- Drizzle the peppercorn sauce over the steak on a serving platter. Arrange the cooked steak on the platter and complete the presentation by pouring the sauce to cover one side of the steak.
- Serve it with mashed potatoes and roasted veggies.
Video
Notes
- Cook in olive oil or butter to prepare the sauce.
- Beef broth with bones is more recommended to serve sauce with beef steak.
- Monitor the salt quantity as the beef broth is salty in taste.
- If you don't want to use cream then switch with milk.
- Avoid to place cream on high heat otherwise it may curdle.
- Continous stirring is important to give a smooth texture to the sauce. Use freshly crushed black peppercorns.
Nutrition
Serving: 1.5Cups | Calories: 300kcal
