Dave's Recipes

Peppercorn Steak

A succulent, peppercorn-crusted steak served with a rich, creamy sauce.

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This elegant main dish tastes just as good as it looks: tender steak is generously crusted with pepper and topped with a luxuriously creamy sauce. The steaks are first coated in cracked peppercorns, boldly seared, and then finished in the oven. The sauce is a beautiful balance of brandy, chicken stock and either heavy cream or crème fraîche, with a hint of Dijon mustard for depth. This recipe is perfect for a special-occasion dinner.

  • 4 (6 to 8 ounce; 170 to 225 g) boneless medallion steaks, such as filet mignon
  • kosher salt
  • 4 (6 to 8 ounce; 170 to 225 g) boneless medallion steaks, such as filet mignon
  • kosher salt

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

  • 1 oz. (28 g) whole black peppercorns
  • 1 oz. (28 g) whole black peppercorns

Crack peppercorns into rough halves and quarters using appropriate method.

Preheat oven to 375°F (190°C). Press one side of each steak into the cracked pepper to encrust it in an even layer. Set each steak aside, peppercorn side up.

Preheat oven to 375°F (190°C). Press one side of each steak into the cracked pepper to encrust it in an even layer. Set each steak aside, peppercorn side up.

  • 3 Tbsp (39 g) vegetable oil
  • 1 Tbsp (14 g) unsalted butter
  • 2 fresh thyme
  • 1 (4 g) clove garlic
  • 3 Tbsp (39 g) vegetable oil
  • 1 Tbsp (14 g) unsalted butter
  • 2 fresh thyme
  • 1 (4 g) clove garlic

In a large skillet, heat oil. Add steaks, peppercorn side down, to toast peppercorns. Carefully turn steaks, adding butter, thyme, and garlic while basting with a spoon.

Transfer steaks to a baking sheet and check the internal temperature. If required, continue to cook in the oven until desired doneness. Rest the steaks for 5 minutes.

Transfer steaks to a baking sheet and check the internal temperature. If required, continue to cook in the oven until desired doneness. Rest the steaks for 5 minutes.

  • 0.5 large shallot, minced
  • 0.5 large shallot, minced

Pour off excess fat from skillet, discard garlic and thyme. Add shallot and any reserved cracked peppercorns, cook until shallot is tender.

  • 2 Tbsp brandy or cognac
  • 2 Tbsp brandy or cognac

Add brandy or cognac, cook until alcohol smell has burned off and it has almost completely evaporated.

  • 3⁄4 cup chicken stock (low-sodium)
  • 3⁄4 cup (178 g) heavy cream
  • 1 tsp dijon mustard
  • 3⁄4 cup chicken stock (low-sodium)
  • 3⁄4 cup (178 g) heavy cream
  • 1 tsp dijon mustard

Add chicken stock, bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, simmer until sauce has reduced. Whisk in mustard. Season with salt.

Arrange steaks on plates and pour sauce on top. Serve with sides of your liking.

Arrange steaks on plates and pour sauce on top. Serve with sides of your liking.

Category:

Meat

Notes

Heavy cream makes a more delicate, sweeter sauce that better showcases the peppercorn flavor, while crème fraîche adds a layer of tangy complexity to the sauce. Both work well!

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