Peppercorn Steak with Creamy Sauce (Print Version)
# Ingredients:
01 -
4 filet mignon steaks (1.5 inches thick).
02 -
Salt and freshly ground black pepper, to taste.
03 -
2 tbsp olive oil.
04 -
3 tbsp whole peppercorns, crushed.
05 -
ΒΌ cup brandy or cognac.
06 -
1 cup heavy cream.
07 -
1 tbsp Dijon mustard.
08 -
1 tbsp Worcestershire sauce.
09 -
Fresh parsley, chopped (for garnish).
# Instructions:
01 -
Season steaks generously with salt and crushed peppercorns.
02 -
Heat olive oil in a heavy skillet over medium-high heat. Add steaks and sear for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks from the skillet and set aside.
03 -
Add brandy to the hot skillet, scraping up any browned bits from the bottom. Be cautious, as the brandy may flame.
04 -
Reduce heat to medium and stir in heavy cream, Dijon mustard, and Worcestershire sauce. Cook until the sauce thickens slightly, about 5-6 minutes.
05 -
Return the steaks to the skillet and coat them with the sauce, cooking for an additional minute.
06 -
Transfer steaks to plates, spoon sauce over, and garnish with chopped parsley.
# Notes:
01 -
This Peppercorn Steak with Creamy Sauce is a luxurious dish featuring perfectly seared filet mignon topped with a rich, flavorful sauce.
02 -
The addition of brandy adds depth to the sauce, while the Dijon mustard and Worcestershire sauce enhance its creaminess and flavor.