Peppercorn Steak with Creamy Sauce

Peppercorn Steak with Creamy Sauce

This dish features perfectly seared steaks topped with a rich and creamy peppercorn sauce, garnished with fresh herbs for a touch of freshness. It’s a luxurious meal that’s sure to impress!

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Ingredients:
4 filet mignon steaks, about 1.5 inches thick
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
3 tbsp whole peppercorns, crushed
1/4 cup brandy or cognac
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Fresh parsley, chopped for garnish

Instructions:

Prepare the Steaks: Season the steaks generously with salt and crushed peppercorns.
Cook the Steaks: Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until they reach your desired level of doneness, about 4-5 minutes per side for medium-rare. Remove steaks and set aside.
Deglaze the Pan: Add brandy to the hot skillet to deglaze, scraping up any browned bits from the bottom. Be careful as the brandy may flame.
Make the Sauce: Reduce the heat to medium and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook until the sauce thickens slightly, about 5-6 minutes.
Combine and Serve: Return the steaks to the skillet and coat them with the sauce. Cook for an additional minute.
Garnish and Serve: Transfer the steaks to plates, spoon over the sauce, and garnish with chopped parsley.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: