Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, peppercorn steak. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Classic Steak au Poivre, or steak with a creamy peppercorn sauce. A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan-fried, then finished with a creamy peppercorn and brandy cream sauce.
Peppercorn Steak is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Peppercorn Steak is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook peppercorn steak using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Peppercorn Steak:
- Make ready 1 tbsp whole black peppercorns, crushed
- Prepare 2 boneless beef top loin steaks (8 ounces each)
- Prepare 2 to 3 tablespoons butter, melted
- Prepare 1 to 2 garlic cloves, minced
- Take 1 tbsp worcestershire sauce
- Take 1/2 cup red wine or beef broth
- Prepare 1 tsp ground mustard
- Get 1/2 tsp sugar
- Get 2 tsp cornstarch
- Get 1 tbsp water
Whip up a classic peppercorn steak sauce using the drippings from the steak, cognac, cream, and black peppercorns.. With Mustard-peppercorn Sauce, Steak Frites With Black Peppercorn Sauce, Black Peppercorn Filet Steak with Peppercorn SauceThe Midnight Baker. fresh rosemary, Dijon mustard, heavy cream. Grill the steaks to the desired doneness. Home » Cuisine » French » Steak with Peppercorn Sauce (Steak au Poivre).
Instructions to make Peppercorn Steak:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes in an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium, add butter and garlic, cook for 4 to 6 minutes, turning steaks once. Add Worcester shire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove steaks and keep warm.
- Combine wine or broth, mustard and sugar, add to pan. Stir to loosen browned bits. Combine cornstarch and water until smooth, add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
- Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steam, ambassador steak or boneless club steak in your region.
A nice piece of steak is hard to turn down, especially when it is served with a creamy peppercorn sauce. Brown steak on both sides in frying pan over medium-high heat in butter-oil mixture. To pan add onion, peppercorns, whipping cream. Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
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