Peppercorn Crusted Steak with Creamy Peppercorn Sauce
Peppercorn Crusted Steak with Creamy Peppercorn Sauce combines a bold peppery crust with a rich, velvety sauce for an unforgettable dining experience.
Ingredients
Scale
For the Steak:
- 1 (10-ounce) ribeye steak
- 1 tablespoon black peppercorns, coarsely ground
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Steak:
- Season steak with salt and press peppercorns onto both sides.
- Cook the Steak:
- Heat olive oil in a skillet over high heat.
- Sear steak for 2-3 minutes per side or until desired doneness.
- Rest the steak for 5 minutes.
- Make the Sauce:
- Melt butter in the same skillet over medium heat.
- Whisk in flour; cook for 1 minute.
- Gradually add cream and broth, stirring until smooth.
- Stir in Dijon mustard, salt, and pepper. Simmer until thickened.
- Serve:
- Slice steak and top with the sauce. Serve with your favorite sides.
Notes
- Use a meat thermometer for precise doneness.
- Substitute coconut cream for heavy cream for a dairy-free option.
- Pair with roasted potatoes or steamed broccoli for a complete meal.