Skip to main content New this month
Get the Allrecipes magazine

Peppercorn Steak

Rated as 5 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 552 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 552 calories; 34.8 g fat; 6.6 g carbohydrates; 31.5 g protein; 114 mg cholesterol; 165 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Made as written and this was excellent! It wasn't the prettiest sauce but it sure was tasty! I thought the black pepper was going to be overpowering but it wasn't at all. Not sure if it was the ...