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.