Easy Peppercorn Steak – Restaurant-Quality Dinner in 30 Minutes

Introduction

Peppercorn steak is one of the most famous dishes popular among people connected with the delicious table. These fabled meals hitting steak’s unmistakable taste, succulent feel, and out-of-this-world creamy sauce turn this meal into a sulky one. So, if you ever invite some friends over to your house for dinner or finally decide to treat yourself on the weekend, mastering the recipe of the peppercorn steak is simply a requirement.

Read on until the very end – this article addresses all aspects regarding peppercorn steak, beginning with the choice of the right cut of meat to the preparation of the perfect sauce. That way by the end you can prepare the fine dishes you would find in sophisticated restaurants.

What Is Peppercorn Steak?

Peppercorn steak also known as; an au poivre – is a French inspired course of a meal that contains the use of crushed peppercorn on the steak and cream sake. Once more, the flavor is rather balanced and has a tingly feeling at the back of the throat and it was mentioned earlier that it can help to address the issue of fat found in the meat as well as the sauce.

Usually served with a choice of tender cuts of beef including but not limited to filet mignon, rib eye, or tenderloin this meal is often associated with luxury. The smooth sauce prepared from Heavy cream, stock, and cognac enhances the flavor and gives it a classy look, which is why the dish is famous among people of all cuisines whether it is homemade or restaurant quality.

History of Peppercorn Steak

Peppercorn steak can be said to have begun in French cuisine with something known as steak au poivre. The dish started to gain popularity as a simple food with a focus on the natural tender flavors of beef. They offered crushed peppercorns as a crust for the steak, making it different from many other preparations done on the steak.

Some of them became modified over time to reflect different tastes from different cultures but its root can be attributed to the peppercorn steak. Unlike the French sangria that might use cognac or brandy for the preparation of the sauce, current innovations may contain different types of peppers, other herbs, or spices.

Ingredients You’ll Need

Before you begin, gather the following ingredients to ensure a smooth cooking process:

For the Steak:

• 2 examples are beef tenderloin/ filet mignon/ rib eye, T-bone, porterhouse, and sirloin.
• Bedermined seasoning using salt and cracked black peppercorns
• Olive oil, preferably, or unsalted butter – 2 tablespoons

For the Sauce:

• 1 tablespoon unsalted butter
• 1 small shallot – minced
• 1/2 cup beef or chicken stock
• 1/4 cup heavy cream
• 1/4 cup cognac or brandy if desired, to add more of an extra flavor boost.
• 2 tbsp gr or black peppercorns, lightly crushed
• Optional garnish: Cooked onions for a burst of flavor and for enhancing the look with fresh parsley or thyme.

How to Make Peppercorn Steak?

Having the ideal peppercorn steak requires a good amount of precision. Here is how you can do it and obtain restaurant quality meals.

1. Prepare the Steak

Begin by dampening the steaks using a paper towel. This step is about getting a proper sear.

Rub tenderloin with salt on both sides and rub the cracked black pepper in the steak. The outside of the pepper should caramelize ever so slightly – simply enough to create a slightly crunchy exterior; not enough to engulf the flavor of the meat, however.

Let the steaks sit for 10-15 minutes to allow the seasoning to penetrate to the deepest part of the steaks.

2. Sear the Steak

Heat the skillet to medium-high settings of heat. Pour some olive oil or butter then the steaks should be put in the pan when the pan is hot.

Grill or barbecue the steaks for 3-4 minutes on each side if you want the steak medium-rare; more if you want it rarer or well done.

After cooking the steaks move them out of the skillet and cover them to be warm.

3. Prepare the Sauce

In the same pan melt the butter and scramble the chopped shallots until they turn clear or slightly brown. This step is to make the sauce sweet after which it is balanced.

Drizzle with cognac or brandy and using a wooden spoon, scratch up the caramelized bits from the bottom. It is suggested to let the alcohol cook off for 1-2 minutes.

Bring the beef stock back to heat and cook until just slightly reduced. The reduction process brings out the flavor a lot more.

Finally, add in the heavy cream and the crushed peppercorns. Let the sauce get thick and turn off the stove if necessary adding salt to taste.

4. Assemble the Dish

Place the steaks back into the skillet and cover it with the sauce to coat each piece. The steaks should be allowed to warm in the sauce for about a minute.

This dish should be served hot, garnished with fresh parsley or thyme, since it adds a nice tint to the dish as well as a pretty aroma.

Tips for Success

1. Use Fresh Ingredients

The quality of the ingredients determines the results of your cooking. Ensure you buy the freshest quality of steaks, and whole black peppercorns for the best results.

2. Manage Heat Properly

When grilling ensure that the skillet is hot to ensure that you get a good browning on your steaks. Do not fry the peppercorns because, when doing so, they acquire a bitter taste.

3. Adjust the Sauce to Taste

You can always try variations of this sauce by adding Worcestershire sauce, Dijon mustard, and or garlic.

Check Out: Smoky Chipotle Steak – A Spicy Twist for Tacos, Bowls, and More.

Insightful Accomplices to Peppercorn Steak

To enhance your peppercorn steak, it’s best served with wonderful sides. Here are some excellent options:

• Mashed Potatoes: They are also quite soft to the palate and work so well to balance with the generosity of the sauce.
• Roasted Vegetables: Carrots, Brussels sprouts or asparagus can be prepared to add a little more color and nutritional value.
• Buttery Garlic Bread: Whoever said it is an appetizing sight when a roll can soak up a leftover sauce must be right.
• Red Wine: A full-bodied red wine such as the Cabernet Sauvignon or a Merlot raises the digest’s flavor profile.

Nutritional Value

Peppercorn steak is a source of protein, and the quantity of calories comes from cream and butter added to make the sauce. Here’s a general breakdown per serving:

• Calories: ~450
• Protein: ~30g
• Fat: ~25g
• Carbohydrates: ~5g

Though not particularly healthy for the heart, this dish is not terrible when consumed with other healthier side dishes like steamed vegetables.

Variations to Try

If you’d like to explore different takes on peppercorn steak, here are a few ideas:

1. Herb-Infused Sauce

An extension to the aromatic ingredients, you can include rosemary, thyme, or tarragon in the sauce.

2. Spicy Peppercorn Blend

According to Somali, you should use a combination of black, white, and pink peppercorns but in different proportions since the white pepper is hot he didn’t alter it while for the black pepper is sweet he reduced the measure to half, and for the pink pepper he added a pinch since it is spicy.

3. Non-Alcoholic Version

Substitute cognac with a little balsamic vinegar or extra beef broth to add richness to the dish but without alcohol.

Conclusion

Peppercorn steak is one of the oldest dishes that can be prepared with cracked pepper, and the creaminess of the sauce never ceases to amaze. This makes it ideal for use in indoor meals or events that warrant the use of formal dishes and utensils while still being fairly easy to use.

It is now possible to make this dish at home owing to the detailed tips and procedures outlined herein. Cook the peppercorn steak with mashed potatoes or do something new with this recipe, your family and friends will surely be amazed.

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