Peppercorn Crusted Steak with Cream Sauce

Peppercorn Crusted Steak with Cream Sauce is a luxurious, flavorful dish that combines the bold, peppery crust of seared steak with a rich and silky cream sauce. This classic dish is perfect for special dinners, date nights, or celebratory meals, offering restaurant-quality elegance in the comfort of your home.

The crust of crushed peppercorns locks in the juices while creating a beautiful texture contrast, and the cream sauce adds a smooth, savory finish that complements the steak perfectly.

Why I Love This Recipe

I love this recipe because it turns a simple steak into a gourmet experience. The crunch of the peppercorns contrasts beautifully with the tender, juicy steak, and the cream sauce adds a rich, indulgent flavor that makes every bite memorable.

It’s also easy to customize: add brandy, mushrooms, or Dijon mustard to the sauce for additional depth. Despite its elegance, this recipe is approachable and doesn’t require complicated techniques.

Why It’s a Must-Try Dish

• Bold, restaurant-quality flavors at home.
• Perfectly seared steak with a flavorful crust.
• Rich and creamy sauce enhances every bite.
• Simple ingredients, impressive result — ideal for special occasions.
• Versatile — pairs beautifully with potatoes, vegetables, or pasta.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 2 steaks
• Calories: ~550 kcal per serving

Cuisine and Course

• Cuisine: French / American
• Course: Main Course / Dinner

Ingredients

For the Steak:

• 2 ribeye, sirloin, or filet mignon steaks (6–8 oz each)
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tsp salt
• 1 tbsp olive oil or vegetable oil
• 1 tbsp butter

For the Cream Sauce:

• 1 tbsp butter
• 1 small shallot or ¼ small onion, finely chopped
• ½ cup heavy cream
• ¼ cup beef broth or stock
• 1 tsp Dijon mustard (optional)
• 1 tsp brandy or cognac (optional)
• Salt and black pepper, to taste

Simple Cooking Directions

1. Crush peppercorns and press onto both sides of the steaks.
2. Sear steaks in a hot skillet until desired doneness.
3. Remove steaks and prepare cream sauce in the same skillet.
4. Serve steaks topped with the cream sauce.

Step-by-Step Recipe Preparation

Step 1: Prepare the Steaks

• Pat steaks dry with paper towels.
• Season both sides with salt.
• Crush black peppercorns coarsely and press onto both sides of each steak.

Step 2: Sear the Steaks

• Heat olive oil in a skillet over medium-high heat.
• Add steaks and sear for 3–5 minutes per side (depending on thickness and desired doneness).
• Add butter to the pan during the last minute and spoon over the steaks.
• Remove steaks from the skillet and let them rest for 5 minutes.

Step 3: Make the Cream Sauce

• In the same skillet, melt 1 tbsp butter over medium heat.
• Sauté finely chopped shallot until soft (1–2 minutes).
• Deglaze the pan with beef broth and optional brandy, scraping up browned bits.
• Stir in heavy cream and Dijon mustard (if using).
• Simmer 2–3 minutes until sauce thickens slightly.
• Season with salt and black pepper to taste.

Step 4: Serve

• Plate steaks and spoon the cream sauce generously over the top.
• Garnish with fresh herbs like parsley or thyme if desired.

How to Serve

• Serve hot with mashed potatoes, roasted vegetables, or a side salad.
• Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
• Great for a romantic dinner or special family meal.

Additional Recipe Tips

• Let steaks come to room temperature before cooking for even cooking.
• Use a cast-iron skillet for the best sear.
• Rest the steak after cooking to allow juices to redistribute.
• Adjust the thickness of the cream sauce by simmering longer or adding more cream.
• For extra flavor, add a splash of Worcestershire sauce or a sprig of thyme to the sauce.

Variations

1. Mushroom Peppercorn Steak: Add sautéed mushrooms to the cream sauce.
2. Brandy or Cognac Flambé: Add brandy and carefully flambé for a restaurant-style touch.
3. Garlic Herb Crust: Mix minced garlic and fresh herbs with peppercorns for the crust.
4. Blue Cheese Cream Sauce: Add blue cheese to the cream sauce for a tangy twist.
5. Low-Fat Option: Use half-and-half instead of heavy cream.

Freezing and Storage

• Refrigeration: Store cooked steaks without sauce for up to 2 days.
• Freezing: Cooked steaks can be frozen without sauce for up to 2 months; reheat gently.
• Sauce: Cream sauce can be made ahead and stored in the fridge for 2–3 days; reheat on low heat, stirring frequently.

Special Equipment Needed

• Heavy skillet or cast-iron pan for searing
• Tongs for flipping steaks
• Spoon for basting
• Small saucepan (optional, if making sauce separately)

Conclusion

Peppercorn Crusted Steak with Cream Sauce is a restaurant-quality dish made simple at home. The combination of a flavorful peppercorn crust and rich, velvety cream sauce creates a luxurious, indulgent meal perfect for special occasions or when you want to impress.

This recipe is easy to prepare, customizable, and guaranteed to satisfy steak lovers, offering a balance of texture, flavor, and elegance that makes it a must-try for any gourmet enthusiast.

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Peppercorn Crusted Steak with Cream Sauce

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 2 Calories: 550 kcal per serving

Description

Peppercorn Crusted Steak with Cream Sauce is a luxurious, flavorful dish that combines the bold, peppery crust of seared steak with a rich and silky cream sauce. This classic dish is perfect for special dinners, date nights, or celebratory meals, offering restaurant-quality elegance in the comfort of your home.

Ingredients

Scale

1/2x 1x 2x 3x

For the Steak:

• 2 ribeye, sirloin, or filet mignon steaks (6–8 oz each)
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tsp salt
• 1 tbsp olive oil or vegetable oil
• 1 tbsp butter

For the Cream Sauce:

• 1 tbsp butter
• 1 small shallot or ¼ small onion, finely chopped
• ½ cup heavy cream
• ¼ cup beef broth or stock
• 1 tsp Dijon mustard (optional)
• 1 tsp brandy or cognac (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: Prepare the Steaks Pat steaks dry with paper towels. Season both sides with salt. Crush black peppercorns coarsely and press onto both sides of each steak.
2. Step 2: Sear the Steaks : Heat olive oil in a skillet over medium-high heat. Add steaks and sear for 3–5 minutes per side (depending on thickness and desired doneness). Add butter to the pan during the last minute and spoon over the steaks. Remove steaks from the skillet and let them rest for 5 minutes.
3. Step 3: Make the Cream Sauce : In the same skillet, melt 1 tbsp butter over medium heat. Sauté finely chopped shallot until soft (1–2 minutes). Deglaze the pan with beef broth and optional brandy, scraping up browned bits. Stir in heavy cream and Dijon mustard (if using). Simmer 2–3 minutes until sauce thickens slightly. Season with salt and black pepper to taste.
4. Step 4: Serve : Plate steaks and spoon the cream sauce generously over the top. Garnish with fresh herbs like parsley or thyme if desired.

Keywords: Peppercorn Crusted Steak with Cream Sauce