Classic Peppercorn Steak
A delightful dish featuring tender filet mignon paired with a rich, creamy peppercorn sauce that elevates the steak experience.
Ingredients
For the sauce
- 1 tbsp vegetable oil
- 1 large shallot, minced
- 1 clove garlic, minced
- 1/4 cup brandy Can be substituted with apple juice or grape juice.
- 1 cup beef stock
- 1 1/2 tbsp black peppercorns, crushed
- 1/3 cup heavy cream Can be substituted with Greek yogurt or plant-based cream for a lighter option.
- 1 tsp cornstarch
- 2 tsp Dijon mustard
- to taste Salt
For the steak
- 2 pieces filet mignon steaks (6 ounces each) Can swap for ribeye or sirloin as desired.
- to taste Salt and pepper, for seasoning Use a pinch of Lawry's seasoning for enhanced flavor.
- a pinch Lawry's seasoning Optional seasoning.
Instructions
Preparation of the Sauce
- Heat the vegetable oil in a medium skillet over medium-low heat.
- Add the minced shallot and garlic, cooking for about 2 minutes until they soften and become fragrant.
- Carefully pour in the brandy and simmer for 1 minute.
- Add the beef stock and crushed black peppercorns to the skillet, bringing the mixture to a low boil. Let it reduce slightly for about 4 minutes.
- Whisk the cornstarch into the heavy cream to create a smooth mixture.
- Pour the cream mixture into the skillet while whisking continuously to prevent lumps, and cook until the sauce thickens slightly (about 20-30 seconds).
- Stir in the Dijon mustard, remove from heat, and season with salt if desired.
Cooking the Steaks
- Lightly season the filet mignon steaks with salt, pepper, and Lawry's seasoning.
- Heat a small amount of vegetable oil in a cast-iron skillet over high heat until hot.
- Place the steaks in the skillet and sear the first side for 3 minutes.
- Turn the steaks over and lower the heat, continuing to cook until the internal temperature reaches at least 125°F (about 4-5 minutes).
- Remove the steaks from the skillet and let them rest under foil for 4-5 minutes before serving.
Notes
For optimal results, bring the steak to room temperature before cooking. Use fresh peppercorns for better flavor and consider adding herbs like thyme or rosemary for additional flavor. Adjust peppercorn amount for a milder sauce.