Steak with Creamy Peppercorn Sauce 🥩🌶️

This classic Steak au Poivre elevates tender beef tenderloin with a bold pepper crust and a silky, rich peppercorn cream sauce. The crushed peppercorns add spicy crunch, while the brandy (or broth) deglaze brings depth, and the cream + Dijon create that addictive velvety finish. Ready in just 30 minutes—perfect for a romantic dinner for two or impressing guests without stress!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: ~600 kcal per serving (approximate)

Ingredients

• 2 beef tenderloin steaks (filet mignon, about 6 oz / 170 g each, 1–1½ inches thick)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons whole black peppercorns, coarsely crushed (use a mortar/pestle or rolling pin)

For the Creamy Peppercorn Sauce:

• 1 tablespoon butter
• 1 shallot, finely chopped
• ¼ cup brandy (or beef broth for non-alcoholic version)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt, to taste

Instructions

1. Prep the steaks: Pat the steaks dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. Press the crushed peppercorns firmly into both sides of each steak so they adhere well.
2. Sear the steaks: Heat olive oil in a large heavy skillet (cast iron works great) over medium-high heat until shimmering. Add the steaks and cook 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or adjust for your preferred doneness: rare (125°F), medium (140°F), well-done (160°F+). Remove steaks to a plate, tent loosely with foil, and let rest.
3. Make the sauce base: Reduce heat to medium. In the same skillet, add butter and chopped shallot. Sauté 3–4 minutes until softened and translucent, scraping up any browned bits from the pan.
4. Deglaze: Carefully pour in the brandy (stand back— it may flame briefly if using alcohol!). Simmer 2–3 minutes until reduced by half, stirring to incorporate the pan flavors.
5. Finish the sauce: Stir in heavy cream and Dijon mustard. Simmer gently 3–4 minutes, stirring occasionally, until the sauce thickens to a creamy, coat-the-back-of-a-spoon consistency. Taste and add salt as needed.
6. Combine & serve: Return the rested steaks to the skillet, spooning sauce over the top to warm through for 1–2 minutes. Plate immediately, drizzling extra sauce generously over each steak.

Serve hot with sides like mashed potatoes, roasted asparagus, garlic green beans, or a simple arugula salad to balance the richness. 0 “LARGE” 12 “LARGE” 14 “LARGE” 6 “LARGE” 15 “LARGE”

Tips for Perfection

• Crush peppercorns coarsely for texture—too fine and it can overpower.
• Use a meat thermometer for precise doneness—tenderloin cooks quickly!
• No brandy? Beef broth works well; for extra depth, add a splash of Worcestershire.
• Sauce too thick? Thin with a tablespoon of broth; too thin? Simmer longer.
• Make it ahead: Sear steaks and make sauce separately; reheat gently before combining.

This indulgent, peppery masterpiece feels fancy but is surprisingly simple—steakhouse quality at home! Pair with a bold red wine like Cabernet Sauvignon for the ultimate treat.

Let me know if you’d like variations (e.g., using ribeye, dairy-free sauce, or grilled version)! 🥂