Description
A classic peppercorn steak recipe with a rich, creamy sauce. Perfect for a hearty meal.
Ingredients
Scale
- 2 beef steaks (about 200g each)
- 1 tbsp whole black peppercorns
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 100ml beef stock
- 100ml heavy cream
- 1 tsp Dijon mustard
- Salt to taste
Instructions
- Crush the peppercorns coarsely using a mortar and pestle.
- Season the steaks with salt and press the crushed peppercorns onto both sides.
- Heat butter and olive oil in a pan over medium-high heat.
- Sear the steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- In the same pan, sauté the onion and garlic until soft.
- Add beef stock, heavy cream, and Dijon mustard. Simmer for 5 minutes.
- Return the steaks to the pan and coat with the sauce. Serve hot.
Notes
- Use a meat thermometer for accurate doneness.
- Adjust pepper quantity based on your preference.
- Let the steaks rest for 5 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: peppercorn steak, creamy steak, French cuisine