Creamy Peppercorn Steaks

Indulge in the rich, bold flavors of Creamy Peppercorn Steaks, a restaurant-quality dish you can easily recreate at home. Perfectly seared cuts of tender steak, like ribeye or filet mignon, are enrobed in a luscious, velvety peppercorn sauce made with coarsely crushed black pepper, aromatic shallots, garlic, and a hint of cognac for depth (optional but highly recommended). This decadent sauce is finished with heavy cream, creating a luxurious coating that elevates each bite. Whether you're making a memorable date night dinner or treating your guests to a gourmet experience, these steaks pair beautifully with creamy mashed potatoes or roasted vegetables for a complete, satisfying meal. Ready in just 40 minutes, this recipe is ideal for both special occasions and weeknight indulgence.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Steak (ribeye, sirloin, or filet mignon)
• 2 teaspoons Salt
• 2 tablespoons Black peppercorns, coarsely crushed
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot, finely minced
• 2 Garlic cloves, minced
• 1 cup Beef stock
• 1 cup Heavy cream
• 2 tablespoons Cognac or brandy (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the steaks generously on both sides with salt and coarsely crushed black peppercorns. Press the peppercorns lightly into the meat so they stick.

Step 2

Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer to your desired doneness. Remove the steaks from the skillet and set them aside, loosely covered with foil.

Step 3

Reduce the skillet heat to medium and add the butter. Once melted, add the minced shallot and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Deglaze the skillet by adding the cognac or brandy, if using. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the skillet. Let the alcohol cook off for about 1-2 minutes.

Step 6

Pour in the beef stock and let it simmer for 3-4 minutes, reducing slightly.

Step 7

Lower the heat and stir in the heavy cream. Cook for another 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Step 8

Return the steaks to the skillet, spooning the creamy peppercorn sauce over them. Let them warm in the sauce for 2-3 minutes.

Step 9

Garnish with freshly chopped parsley and serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.

Nutrition Facts

Serving size	(1427.0g)

Amount per serving	% Daily Value*
Calories	3409.1

Total Fat 273.0g	0%
Saturated Fat 126.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 782mg	0%
Sodium 6007.5mg	0%
Total Carbohydrate 17.4g	0%
Dietary Fiber 5.4g	0%
Total Sugars 1.0g
Protein 165.6g	0%

Vitamin D 0IU	0%
Calcium 194.4mg	0%
Iron 16.6mg	0%
Potassium 1961.7mg	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: 77.0%

Protein: 20.8%

Carbs: 2.2%