Name: Classic Peppercorn Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 tbsp vegetable oil; 1 shallot, minced; 1 large garlic clove, minced; 1/4 cup brandy; 1 cup beef stock; 1 1/2 tbsp black peppercorns, crushed; 1/3 cup heavy cream; 1 tsp cornstarch; 2 tsp dijon mustard; Salt, to taste; 2 filet mignon steaks (6-ounce each); Salt and pepper, for seasoning; A pinch of Lawry’s seasoning

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Classic Peppercorn Steak is a delightful dish that brings the essence of gourmet cooking right into your home kitchen. This exquisite recipe combines tender filet mignon steaks with a rich, peppery sauce that tantalizes the taste buds. The aromatic blend of shallots, garlic, and the bold flavor of black peppercorns creates a dining experience that is both sophisticated and comforting. Whether you’re celebrating a special occasion or simply treating yourself, this dish is a must-try. Let’s dive into the recipe and learn how to prepare this elegant yet approachable Classic Peppercorn Steak step-by-step.

Why You’ll Love This Recipe

There’s much to love about Classic Peppercorn Steak! First and foremost, it’s incredibly easy to prepare, making it perfect for both novice and seasoned cooks. With just a handful of ingredients, you can whip up a restaurant-quality meal in the comfort of your home. It’s also family-friendly, appealing to meat lovers of all ages. The preparation is quick, allowing you to create a delectable meal in about 30 minutes. Plus, this dish offers a touch of sophistication without requiring extensive culinary training.

Ingredients for Classic Peppercorn Steak

To prepare Classic Peppercorn Steak, you’ll need the following ingredients:

1 tbsp vegetable oil
1 shallot, minced
1 large garlic clove, minced
1/4 cup brandy
1 cup beef stock
1 1/2 tbsp black peppercorns, crushed
1/3 cup heavy cream
1 tsp cornstarch
2 tsp dijon mustard
Salt, to taste
2 filet mignon steaks (6-ounce each)
Salt and pepper, for seasoning
A pinch of Lawry’s seasoning

These ingredients work together to create a dish full of flavor and texture, perfectly complementing the tenderness of the filet mignon.

Step-by-Step Directions

For the Sauce:

Begin by heating a tablespoon of vegetable oil in a medium skillet over medium-low heat. Add the minced shallot and garlic, cooking for about 2 minutes until softened and fragrant.
Carefully add the brandy to the skillet, allowing it to simmer for 1 minute to evaporate some of the alcohol.
Next, incorporate the beef stock and crushed black peppercorns into the pan. Increase the heat slightly, bringing the mixture to a low boil and letting it simmer for approximately 4 minutes until reduced slightly.
To thicken the sauce, whisk together the cornstarch and heavy cream in a separate bowl before pouring it into the skillet while continuously whisking. Cook for an additional 20-30 seconds until the sauce thickens.
Stir in the dijon mustard and remove the skillet from the heat. Taste the sauce and season with salt if necessary.

For the Steaks:

While preparing the sauce, lightly season the filet mignon steaks with salt, pepper, and a pinch of Lawry’s seasoning for extra flavor.
Heat a small amount of vegetable oil in a cast iron skillet over high heat. Once the oil is hot and shimmering, sear the first side of the steaks for 3 minutes until a beautiful crust forms.
Flip the steaks, lower the heat, and continue cooking until the internal temperature reaches at least 125°F, which should take about 4-5 minutes depending on your desired doneness.
Once cooked, remove the steaks from the skillet and let them rest under foil for 4-5 minutes to allow the juices to redistribute.

Tips & Tricks

To elevate your Classic Peppercorn Steak, consider these chef’s secrets: use fresh black peppercorns for a robust flavor, and make sure your skillet is hot enough before adding the steaks to achieve a perfect sear. If you prefer a creamier sauce, increase the amount of heavy cream and reduce the beef stock slightly. You can also experiment with adding a dash of Worcestershire sauce for an extra umami kick. For added brightness, finish the sauce with a squeeze of fresh lemon juice just before serving.

Serving Suggestions & Pairings

When it comes to serving Classic Peppercorn Steak, presentation matters. Plate the steaks with a generous swirl of the creamy peppercorn sauce drizzled creatively around the edge of the plate. Pair this dish with sides that complement its rich flavors, such as creamy mashed potatoes, sautéed green beans, or a vibrant mixed greens salad. A robust red wine, like a Cabernet Sauvignon or Merlot, enhances the meal beautifully, enriching the robust flavors of the steak.

Nutritional Information

A serving of Classic Peppercorn Steak (including sauce) provides approximately 550 calories. It is also a good source of protein, making it a satisfying option for those seeking a hearty meal. While this recipe includes rich ingredients like heavy cream, indulging occasionally with this dish can be a wonderful way to enjoy a special treat without compromising your dietary goals.

Storing Tips & Variations for Classic Peppercorn Steak

If you have leftover Classic Peppercorn Steak, it’s best to store it in an airtight container in the refrigerator, where it will keep for up to 3 days. To reheat, gently warm the steak in a skillet over low heat to prevent it from becoming tough. For healthier swaps, consider using leaner cuts of beef or substituting the heavy cream with a light cream or evaporated milk. You could also switch up the sauce by experimenting with different herbs, such as thyme or rosemary, for unique flavor profiles.

Conclusion for Classic Peppercorn Steak

Now that you know how to make Classic Peppercorn Steak, it’s time to fire up your skillet and treat yourself to this delectable meal. The rich flavors and succulent texture of the filet mignon, paired with the creamy peppercorn sauce, make for an unforgettable dining experience. Don’t wait any longer—gather your ingredients and enjoy this gourmet dish right at home!

FAQs

Can I substitute the filet mignon with another cut of beef?
Yes! While filet mignon is ideal for its tenderness, you can use other cuts like ribeye or sirloin, adjusting the cooking time accordingly.
Is it necessary to use brandy in the sauce?
Brandy adds depth to the sauce, but you can substitute it with beef broth or omit it if you prefer.
How can I make the sauce without cream?
You can thicken the sauce with flour or a cornstarch slurry and use milk or a non-dairy alternative for a lighter version.
What is the best way to cook steak to achieve perfect doneness?
Using a meat thermometer is the best way to ensure your steak reaches the desired internal temperature. Aim for 125°F for medium-rare.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Just reheat it gently on the stove before serving.

Classic Peppercorn Steak

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Author: eliana-quinn
Total Time: 45 minutes
Yield: 2 servings 1x
Diet: None

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Description

A delightful dish combining tender filet mignon steaks with a rich, peppery sauce, perfect for both special occasions and everyday meals.

Instructions

Begin by heating a tablespoon of vegetable oil in a medium skillet over medium-low heat. Add the minced shallot and garlic, cooking for about 2 minutes until softened and fragrant.
Carefully add the brandy to the skillet, allowing it to simmer for 1 minute to evaporate some of the alcohol.
Next, incorporate the beef stock and crushed black peppercorns into the pan. Increase the heat slightly, bringing the mixture to a low boil and letting it simmer for approximately 4 minutes until reduced slightly.
To thicken the sauce, whisk together the cornstarch and heavy cream in a separate bowl before pouring it into the skillet while continuously whisking. Cook for an additional 20-30 seconds until the sauce thickens.
Stir in the dijon mustard and remove the skillet from the heat. Taste the sauce and season with salt if necessary.
While preparing the sauce, lightly season the filet mignon steaks with salt, pepper, and a pinch of Lawry’s seasoning for extra flavor.
Heat a small amount of vegetable oil in a cast iron skillet over high heat. Once the oil is hot and shimmering, sear the first side of the steaks for 3 minutes until a beautiful crust forms.
Flip the steaks, lower the heat, and continue cooking until the internal temperature reaches at least 125°F, which should take about 4-5 minutes depending on your desired doneness.
Once cooked, remove the steaks from the skillet and let them rest under foil for 4-5 minutes to allow the juices to redistribute.

Notes

For a creamier sauce, consider increasing the amount of heavy cream and reducing the beef stock slightly. Fresh black peppercorns enhance the flavor significantly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing
Cuisine: French