There’s something undeniably enticing about a perfectly cooked filet mignon with a rich, creamy sauce. The combination of the juicy, tender steak and the peppery, buttery sauce is a classic that has stood the test of time. This recipe for Peppercorn Steak with Creamy Sauce delivers restaurant-quality flavor that is sure to impress your guests or simply elevate a quiet night in. With just a handful of ingredients, including robust brandy and whole peppercorns, this dish manages to capture both sophistication and comfort in every bite.
Why We Love This Recipe
There are so many reasons to love this peppercorn steak recipe! Here are a few highlights that make it a favorite:
- Elegant yet simple: While it has the flair of a fancy steakhouse dish, this recipe is surprisingly straightforward to make at home.
- Flavor-packed sauce: The creamy sauce with crushed peppercorns, Dijon mustard, and a touch of brandy adds incredible depth to the tender steak.
- Versatile for any occasion: Whether you’re hosting a dinner party or preparing a romantic meal for two, this peppercorn steak is versatile enough to fit any occasion.
- Minimal ingredients, maximum taste: With only a handful of ingredients, this recipe proves that you don’t need a pantry full of items to make a delicious and impressive meal.
Ingredients:
- 4 filet mignon steaks, about 1.5 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp whole peppercorns, crushed
- 1/4 cup brandy or cognac
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped for garnish
How to Make This Recipe
- Prepare the Steaks:
- Season both sides of the filet mignon steaks with salt and freshly ground black pepper. For best results, let the steaks sit at room temperature for about 20-30 minutes to ensure even cooking.
- Sear the Steaks:
- Heat a heavy skillet over medium-high heat. Add the olive oil, swirling to coat the bottom of the pan. When the oil is hot, add the steaks. Sear each side for about 3-4 minutes, depending on your preferred doneness, until a crust forms on the outside. Remove the steaks from the skillet and let them rest.
- Make the Sauce:
- Using the same skillet, reduce the heat to medium. Add the crushed peppercorns, allowing them to toast briefly to release their aroma.
- Carefully pour in the brandy or cognac, using a wooden spoon to scrape any browned bits from the bottom of the skillet. (Caution: if using a gas stove, tilt the pan slightly to allow the alcohol to ignite and burn off, if desired.)
- Once the brandy has mostly evaporated, add the heavy cream, Dijon mustard, and Worcestershire sauce. Stir the sauce well to combine all the ingredients, letting it simmer for a few minutes until it thickens slightly.
- Combine and Serve:
- Return the steaks to the skillet, spooning the creamy peppercorn sauce over the top. Let them warm for an additional minute or two if needed, then transfer the steaks to serving plates. Sprinkle with freshly chopped parsley for a vibrant garnish.
Success Tips for the Perfect Peppercorn Steak
- Choose the right steak: Filet mignon is the classic choice for its tenderness, but you can also use ribeye or New York strip if you prefer a slightly different texture and flavor profile.
- Use whole peppercorns: Crushing whole peppercorns for this recipe provides a more vibrant and intense peppery flavor compared to pre-ground pepper.
- Avoid overcooking: Filet mignon is best enjoyed medium-rare to medium. Cooking it beyond this point may cause the meat to lose its tenderness.
- Deglaze carefully: When adding the brandy or cognac, do so slowly and carefully to avoid any splatters, especially if using an open flame.
- Let the steaks rest: After searing, let the steaks rest for a few minutes before slicing. This helps the juices redistribute, keeping the meat flavorful and juicy.
Storage
If you happen to have leftovers (though it’s hard to imagine!), store them properly to maintain the flavors and texture:
- Refrigeration: Place the steaks in an airtight container and store them in the refrigerator for up to 3 days.
- Reheating: Gently reheat the steaks in a skillet over low heat, spooning any leftover sauce over the top to keep them moist. Avoid microwaving, as it may toughen the meat.
- Freezing: While it’s best enjoyed fresh, you can freeze cooked steak for up to 2 months. Allow it to thaw in the refrigerator before reheating.
Notes
- Brandy/Cognac Substitution: If you don’t have brandy or cognac, you can substitute with dry white wine or beef broth for a different flavor profile.
- Heavy Cream Alternative: For a lighter sauce, you can replace some of the heavy cream with half-and-half or milk, though the sauce may be thinner.
- Peppercorn Variations: While black peppercorns are the classic choice, feel free to experiment with green or pink peppercorns for a milder, more nuanced flavor.
Nutrition (Per Serving)
Approximate nutrition values per serving of peppercorn steak (one steak with sauce):
- Calories: 480
- Protein: 32g
- Carbohydrates: 3g
- Fat: 38g
- Saturated Fat: 16g
- Cholesterol: 120mg
- Sodium: 220mg
- Fiber: 1g
Frequently Asked Questions
1. Can I make this recipe without alcohol?
Absolutely! Simply substitute the brandy or cognac with beef broth or a splash of vinegar for acidity. You’ll still get a rich, flavorful sauce.
2. Is there a substitute for heavy cream?
Yes, you can use half-and-half or even a plant-based cream if you want a dairy-free option. Just keep in mind that the sauce may be slightly thinner.
3. Can I use another cut of beef?
Certainly! While filet mignon is ideal for tenderness, you can try ribeye, sirloin, or New York strip for a more affordable option with great flavor.
4. How do I crush the peppercorns?
Place the whole peppercorns in a plastic bag and use a rolling pin to crush them. This gives you a coarse texture perfect for the sauce.
5. What sides pair well with peppercorn steak?
Some classic pairings include garlic mashed potatoes, steamed asparagus, roasted Brussels sprouts, or a fresh green salad.
Conclusion
This Peppercorn Steak with Creamy Sauce is a deliciously indulgent meal that transforms any dinner into a special occasion. The creamy sauce, infused with crushed peppercorns, brandy, and Dijon mustard, perfectly complements the tender, juicy filet mignon. It’s easy to see why this dish is a timeless favorite among steak lovers! Follow the recipe and tips above, and you’re guaranteed a restaurant-quality meal that’s as impressive to serve as it is enjoyable to eat. Enjoy your culinary creation and savor every flavorful bite!