STEAK RECIPES | Steak with Creamy Peppercorn Sauce

STEAK RECIPES | Steak with Creamy Peppercorn Sauce
By recipetineats.com

One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat.

Prep time: 00:5
Cook time: 00:12
Total time: 00:17

Yield: 2 Servings

Ingredients:
2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
Salt and pepper
1 tbsp vegetable oil
1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
1/2 cup / 125 ml heavy / thickened cream
2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)
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Instructions:

Take the steaks out of the fridge 20 minutes before planning to cook.

Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

Just before cooking, sprinkle both sides of steak generously with salt and black pepper.

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For Full Instruction: recipetineats.com

Rated 4/5 based on 1004 Reviews