French · Dinner
Steak with Peppercorn Sauce (Gluten-Free)
Pan-seared beef striploin steak finished with a peppercorn sauce built from black peppercorns, shallot, brandy, beef stock and cream. Cornstarch replaces flour for gluten-free thickening. Served with the pan reduction spooned over, ideal alongside potatoes or a green salad.
$10
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
44.8gProtein
41.9gFat
6.2gCarbs
1.3gSugar
0.9gFiber
410mgSodium
192mgChol
19.8gSat Fat
720mgPotassium
55mgCalcium
4.3mgIron
3.1mcgVitamin B12
2.5mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the steak dry, season lightly with salt, then press the crushed black peppercorns firmly onto both sides.
2
Sear
Heat the olive oil in a heavy skillet over high heat until it shimmers. Sear the steak 2-3 minutes per side until a dark crust forms and the centre reads 130-135°F for medium-rare; transfer to a plate.
3
Rest
Let the steak rest loosely tented with foil for 5 minutes so the juices redistribute.
4
Saute
Lower the heat to medium, melt the butter in the same skillet and sauté the minced shallot 1-2 minutes until softened.
5
Deglaze
Off the heat, pour in the brandy and deglaze, scraping up browned bits. Return to medium heat and simmer 30 seconds until the alcohol smell fades.
6
Reduce
Stir in the beef stock and simmer over medium heat 3-4 minutes until reduced by half to concentrate the sauce.
7
Simmer
Whisk the cornstarch into the heavy cream, stir into the skillet and simmer over medium-low heat 2 minutes until the sauce coats the back of a spoon.
8
Plate
Set the rested steak on a plate and spoon the peppercorn sauce over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef striploin steak
- 2 tbsp2 tbsp black peppercorns
- 1 tbsp1 tbsp butter
- 2 tsp2 tsp olive oil
- 22 small shallot
- 4 tbsp60ml brandy
- 2/3 cup160ml beef stock
- 1/2 cup120ml heavy cream
- 1 tsp1 tsp cornstarch
- salt, to taste
