Thursday, January 9, 2020
Steak with Creamy Peppercorn Sauce
One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns.
Ingredients
- 2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
- Salt and pepper
- 1 tbsp vegetable oil
SAUCE:
- 1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
- 3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
- 1/2 cup / 125 ml heavy / thickened cream
- 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)
Instructions
- Take the steaks out of the fridge 20 minutes before planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
STEAKS:
- Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
- Heat oil in a skillet over high heat until smoking.
- Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).