French · Dinner
Steak with Peppercorn Sauce
Pan-seared beef striploin steak coated in cracked black pepper and finished with a brandy-spiked peppercorn cream sauce. A French bistro classic combining seared meat with rich, peppery sauce reduction, typically served with frites or a simple green salad.
$10
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
45.3gFat
6.9gCarbs
1.9gSugar
1.1gFiber
1090mgSodium
218mgChol
21.4gSat Fat
730mgPotassium
68mgCalcium
4.6mgIron
3.9mcgVitamin B12
2.1mgVitamin C
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the steak dry, season with salt, press cracked peppercorns firmly onto both sides to form a visible crust.
2
Sear
Heat olive oil in a heavy skillet over high heat until shimmering, then sear the steak 3 minutes per side until deep brown and 52–54°C at centre.
3
Rest
Transfer the steak to a plate, tent loosely with foil, and rest 5 minutes until juices stop pooling.
4
Sauce
Add butter to the skillet over medium heat, cook shallot 2 minutes until soft, pour in brandy off heat, return to heat and simmer 30 seconds until alcohol smell fades, then stir in beef stock and simmer 4 minutes until reduced by half, whisk in cream and mustard, and simmer 2 minutes until thickened.
5
Plate
Set the rested steak on a warm plate and spoon the peppercorn sauce over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef striploin steak
- 2 tbsp2 tbsp black peppercorns
- 1 tsp1 tsp salt
- 2 tbsp28g butter
- 2 tsp10ml olive oil
- 22 shallot
- 4 tbsp60ml brandy
- 2/3 cup160ml beef stock
- 1/2 cup120ml heavy cream
- 1 tsp1 tsp Dijon mustard
