Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

15 mins
20 mins
5 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season 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.

Cook's Notes:

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.

Nutrition Facts

552 calories; protein 31.5g; carbohydrates 6.6g; fat 34.8g; cholesterol 114.1mg; sodium 165.1mg. Full Nutrition