Imagine cutting into a perfectly seared, juicy beef steak, its surface glistening with a rich, creamy peppercorn sauce that promises to transport your taste buds straight to a Parisian bistro. This isn't just another steak recipe – it's a culinary journey that will transform your home cooking from ordinary to extraordinary. Whether you're looking to impress a date, celebrate a special occasion, or simply treat yourself to a gourmet meal, these Beef Steaks with Peppercorn Sauce are about to become your new go-to showstopper.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 beef steaks
- 2 tablespoons olive oil
- 1 tablespoon black peppercorns
- 100ml beef stock
- 100ml heavy cream
- Salt to taste
Instructions
- Begin by taking the beef steaks out of the refrigerator and allowing them to come to room temperature for about 10 minutes. This will help them cook more evenly.
- While the steaks are resting, prepare the peppercorn sauce. In a small pan, lightly crush the black peppercorns using a mortar and pestle or the bottom of a heavy pan. You want them cracked but not ground into a powder.
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, season the beef steaks with salt on both sides.
- Carefully place the steaks in the hot skillet. Sear them for about 4-5 minutes on one side, without moving them, to achieve a nice crust. Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer them more done.
- Once the steaks are cooked to your desired doneness, remove them from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep warm while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add the crushed black peppercorns. Toast them for about 30 seconds, stirring frequently to avoid burning.
- Pour in 100ml of beef stock, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the stock to simmer for about 2-3 minutes, reducing slightly.
- Next, add 100ml of heavy cream to the skillet, stirring to combine with the stock and peppercorns. Let the sauce simmer for another 3-4 minutes until it thickens slightly. Taste and adjust seasoning with salt if necessary.
- Once the sauce has reached your desired consistency, remove it from the heat.
- To serve, place the steaks on plates and generously spoon the peppercorn sauce over the top. Optionally, garnish with fresh herbs like parsley or thyme for added flavor and presentation.
- Enjoy your delicious beef steaks with peppercorn sauce alongside your choice of sides, such as roasted vegetables or mashed potatoes.
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 10 minutes before cooking to ensure even heat distribution.
- The Perfect Sear: Use a heavy-bottomed skillet and make sure it's scorching hot before adding the steaks. This creates that beautiful, caramelized crust.
- Don't Overcrowd: Cook steaks in batches if necessary to maintain high heat and prevent steaming.
- Peppercorn Precision: Lightly crush peppercorns – you want texture, not powder. This ensures bursts of peppery flavor in every bite.
- Sauce Secrets: Use the same skillet after cooking steaks to capture all those delicious browned bits (called fond) for maximum flavor.
- Doneness Check: Use a meat thermometer for precision – 130°F for medium-rare, 140°F for medium.
- Resting Matters: Let steaks rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring a moist and tender result.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
