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Peppercorn Steak

Rated as 4.5 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!"
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20 m servings 552
Original recipe yields 2 servings


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  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.


  • 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 6.6 31.5 114 165 Full nutrition

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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 ...

Came out really good! Only change I made, was I used some green onions, instead of shallots, because we don’t like a strong onion flavor. Also, I used a cast iron frying pan, which worked well...