Classic Peppersteak with Cabernet Sauce

Savor the elegance of a restaurant-quality meal at home with this Classic Peppersteak with Cabernet Sauce recipe. Featuring tender, perfectly seasoned filet mignon steaks crusted with freshly ground black pepper, this dish takes center stage with its luxuriously rich Cabernet Sauvignon reduction sauce. Each bite is elevated by the silky blend of beef stock, sautéed shallots, garlic, and a touch of cream, making it the perfect entrée for special occasions or indulgent weeknight dinners. Ready in just 40 minutes, this easy yet impressive recipe is ideal for steak lovers and wine enthusiasts alike. Serve your peppersteak alongside creamy mashed potatoes or crisp green beans for a complete, show-stopping meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) beef tenderloin steaks (filet mignon)
• 2 tablespoons freshly ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium shallots, finely minced
• 2 cloves garlic, minced
• 1 cup Cabernet Sauvignon wine
• 1 cup beef stock
• 1 tablespoon heavy cream
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.

Step 2

Pat the steaks dry with paper towels. Season both sides generously with kosher salt and then press the ground black pepper firmly into the surface of each steak to create a crust.

Step 3

Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and let it heat until shimmering.

Step 4

Place the steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare (or 4-5 minutes for medium). Use tongs to sear the edges of the steaks as well. Remove the steaks from the skillet and place them on a plate. Tent with foil to rest.

Step 5

Reduce the heat to medium. Add the butter to the skillet and allow it to melt. Stir in the minced shallots and garlic and sauté for 2-3 minutes until softened and fragrant.

Step 6

Pour the Cabernet Sauvignon wine into the skillet and deglaze, scraping the browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by half, about 5 minutes.

Step 7

Add the beef stock to the skillet and continue to simmer for another 5 minutes, letting the sauce thicken slightly.

Step 8

Stir in the heavy cream and simmer for 1-2 minutes to incorporate, creating a silky sauce. Taste and adjust seasoning if needed.

Step 9

Plate the steaks and spoon the Cabernet sauce over each one. Garnish with freshly chopped parsley if desired.

Step 10

Serve immediately with your choice of sides, such as mashed potatoes or sautéed green beans.

Nutrition Facts

Serving size	(1343.1g)

Amount per serving	% Daily Value*
Calories	2752.4

Total Fat 178.2g	0%
Saturated Fat 69.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 637.3mg	0%
Sodium 1947.3mg	0%
Total Carbohydrate 32.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 4.4g
Protein 182.9g	0%

Vitamin D 0IU	0%
Calcium 194.0mg	0%
Iron 22.3mg	0%
Potassium 3405.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 29.7%

Carbs: 5.3%