Description
This recipe features juicy New York Strip or Porterhouse steaks cooked to perfection and served with a rich, creamy peppercorn sauce made from brandy, beef broth, cream, and crushed black peppercorns. Perfect for an elegant yet simple dinner for two.
Ingredients
Scale
Steak
- 2 steaks (300g/10oz each) New York Strip or Porterhouse, or steak of choice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp vegetable oil
Peppercorn Sauce
- 1/3 cup (85 ml) brandy or cognac (or marsala)
- 3/4 cup (185 ml) low sodium beef broth/stock
- 1/2 cup (125 ml) heavy cream (thickened)
- 2 – 3 tsp coarsely crushed whole black peppercorns (or drained canned green peppercorns)
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature, ensuring even cooking.
- Crush Peppercorns: Using a rolling pin, mortar and pestle, or the side of a sturdy knife, coarsely crush the whole black peppercorns to release their flavor for the sauce.
- Cook Steaks: Season both sides of the steaks generously with salt and freshly ground pepper. Heat vegetable oil in a skillet over medium-high heat until hot. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove steaks from the pan and set aside to rest, tenting with foil to keep warm.
- Make Peppercorn Sauce: In the same skillet, carefully add the brandy or cognac and let it deglaze the pan, scraping up any browned bits. Allow the alcohol to cook off for about 1-2 minutes. Then, add the low sodium beef broth and coarsely crushed peppercorns. Let the mixture simmer and reduce slightly, about 3-4 minutes. Stir in the heavy cream and continue simmering for another 2-3 minutes until the sauce thickens to a creamy consistency.
- Serve: Plate the rested steaks and spoon the creamy peppercorn sauce generously over each steak. Serve immediately with your preferred side dishes.
Notes
- Note 1: Choose a steak cut you enjoy; New York Strip or Porterhouse work well due to their balance of tenderness and flavor.
- Note 2: Brandy, cognac, or marsala wine can be used for deglazing the pan and adding depth to the sauce.
- Note 3: Using low sodium beef broth is important to control the saltiness of the sauce.
- Note 4: Coarsely crushed whole black peppercorns provide a robust pepper flavor; canned green peppercorns offer a milder, slightly different taste.
