Creamy Peppercorn Steak Recipe

Ingredients

For the steak:

• 2 beef steaks (ribeye or filet mignon, about 1–1.5 inches thick)
• Salt & freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic (crushed)
• 1 sprig fresh thyme (optional)

For the peppercorn sauce:

• 1 tbsp whole black peppercorns (lightly crushed)
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp butter
• Optional: splash of brandy or cognac

Sides (optional):

• Asparagus, carrots, bell peppers, or potatoes

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Instructions

1. Prep the steak
   Pat steaks dry and season generously with salt and pepper. Let sit at room temp for 20–30 minutes.
2. Sear
   Heat oil in a skillet over high heat. Sear steaks 3–4 minutes per side (depending on thickness and desired doneness).
3. Baste
   Add butter, garlic, and thyme. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
4. Rest
   Remove steaks and let them rest for 5–10 minutes.
5. Make the sauce
   In the same pan, lower heat to medium. Add crushed peppercorns and toast briefly.
   (Optional: add brandy and let it reduce slightly.)
   Pour in beef broth, simmer 2–3 minutes.
   Stir in cream and Dijon mustard, simmer until thickened.
   Finish with butter for a silky texture.
6. Serve
   Place steak on a plate, pour over the creamy peppercorn sauce, and serve with roasted veggies.