Peppercorn Steak with Creamy Sauce

Ingredients:

For the Steak:

4 beef steaks (ribeye, sirloin, or filet mignon)

1 tablespoon crushed black peppercorns

Salt to taste

2 tablespoons olive oil

2 tablespoons butter

For the Creamy Sauce:

1 tablespoon crushed black peppercorns (adjust to taste)

1 tablespoon butter

1 small shallot, finely chopped

2 cloves garlic, minced

1/2 cup beef broth

1/2 cup heavy cream

1/4 cup sour cream or crème fraîche (optional)

Salt to taste

Fresh parsley for garnish

Directions:

Prepare the Steaks:

Season the steaks with salt and crushed black peppercorns on both sides, pressing the peppercorns into the meat.

Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or cook to your desired doneness.

Remove the steaks from the pan and let them rest under foil while you make the sauce.

Make the Creamy Peppercorn Sauce:

In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, sautéing for about 1-2 minutes until fragrant and softened.

Stir in the additional crushed black peppercorns and cook for another minute.

Pour in the beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan for added flavor.

Lower the heat and add the heavy cream. Simmer the sauce for 3-5 minutes until it thickens slightly. For a richer flavor, stir in the sour cream or crème fraîche at this point.

Taste and adjust salt, if necessary.

Serve:

Spoon the creamy peppercorn sauce over the rested steaks and garnish with fresh parsley.

Serve with roasted vegetables, mashed potatoes, or your favorite side dish.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Calories: Approximately 450 kcal per serving

This Peppercorn Steak with Creamy Sauce is a luxurious and flavorful dish, with tender, seared beef paired with a rich and peppery sauce that elevates every bite