Description
Steak with Creamy Peppercorn Sauce
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks (200g each)
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
For the Peppercorn Sauce:
2 tablespoons butter
2 shallots, finely chopped
2 teaspoons crushed black peppercorns
1/2 cup beef broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
For Garnish:
Fresh parsley, chopped
Instructions:
1. Cook the Steak:
Heat olive oil in a skillet over medium-high heat
.
Season the steaks with salt and pepper, then sear for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness
.
Remove steaks from the skillet and let rest.
2. Make the Sauce:
In the same skillet, melt butter and sauté shallots until softened
.
Stir in crushed peppercorns, beef broth, and Dijon mustard. Simmer for 2-3 minutes
.
Add heavy cream and cook until the sauce thickens slightly, about 2 minutes
.
3. Serve:
Place the steak on a plate, spoon the creamy peppercorn sauce over the top, and garnish with fresh parsley
. Pair with mashed potatoes or a vegetable side for a complete meal.
