Peskyleo's Peppercorn Steak

Indulge in the ultimate steakhouse experience at home with Peskyleo's Peppercorn Steak—a luxurious dish that perfectly balances bold flavors and tender, juicy meat. This recipe features thick-cut ribeye or filet mignon encrusted with coarsely cracked black peppercorns for a satisfying crunch and a burst of spice in every bite. Seared to perfection in a cast iron skillet, the steak is paired with a rich, velvety sauce made from cognac, beef broth, and heavy cream, enhanced by the aromatic depth of minced shallots and garlic. Finished with a silky touch of butter and garnished with fresh parsley, this decadent entrée is sure to impress. Serve it alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal that’s deceptively simple to prepare at home. Perfect for date nights, dinner parties, or any occasion that calls for a little elegance.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Thick-cut steak (ribeye or filet mignon, about 1-1.5 inches thick)
• 2 tablespoons Whole black peppercorns (coarsely cracked)
• 1 teaspoon Kosher salt
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 1 medium Shallot (finely minced)
• 2 cloves Garlic (minced)
• 1 cup Beef broth
• 1 cup Heavy cream
• 2 tablespoons Cognac or brandy
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Remove the steaks from the refrigerator and let them rest at room temperature for about 30 minutes before cooking. This helps ensure even cooking.

Step 2

Coarsely crack the black peppercorns with a mortar and pestle or by placing them in a resealable bag and crushing them with a rolling pin.

Step 3

Pat the steaks dry with paper towels, then season them generously with Kosher salt on both sides. Press the cracked peppercorns into both sides of the steak to form a crust.

Step 4

Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Add the olive oil and 1 tablespoon of butter, allowing it to heat until shimmering.

Step 5

Carefully place the steaks into the hot skillet and sear for 3-4 minutes per side for medium-rare, or longer depending on your preference and steak thickness. Use tongs to hold the edges of the steak against the skillet to sear the sides as well.

Step 6

Once done, transfer the steaks to a plate, tent them loosely with foil, and let them rest for 5-7 minutes.

Step 7

Reduce the heat to medium and add another tablespoon of butter to the skillet. Add the minced shallot and garlic, sautéing until softened and fragrant, about 1-2 minutes.

Step 8

Deglaze the skillet by pouring in the cognac or brandy, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Step 9

Stir in the beef broth and let it simmer for 2-3 minutes to reduce slightly.

Step 10

Lower the heat and add the heavy cream, stirring to combine. Let the sauce cook for 3-4 minutes, or until it thickens enough to coat the back of a spoon.

Step 11

Remove the skillet from heat and whisk in the remaining tablespoon of butter for a silky finish. Taste and adjust the seasoning with a pinch of salt if necessary.

Step 12

Plate the rested steaks and generously spoon the peppercorn sauce over the top. Garnish with freshly chopped parsley.

Step 13

Serve immediately with your favorite sides, such as garlic mashed potatoes or roasted asparagus.

Nutrition Facts

Serving size	(1101.1g)

Amount per serving	% Daily Value*
Calories	2876.4

Total Fat 241.0g	0%
Saturated Fat 113.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 713.0mg	0%
Sodium 1816.6mg	0%
Total Carbohydrate 18.1g	0%
Dietary Fiber 4.8g	0%
Total Sugars 1.6g
Protein 129.8g	0%

Vitamin D 0IU	0%
Calcium 145.6mg	0%
Iron 11.6mg	0%
Potassium 1823.3mg	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: 78.6%

Protein: 18.8%

Carbs: 2.6%