Steak with Peppercorn Sauce

The aroma of brandy hitting a hot skillet still takes me back to my first attempt at steak frites in a tiny Paris apartment. I was terrified of setting off the smoke alarm, but that moment when the alcohol bubbles away and leaves behind this incredible essence of peppercorn and beef, it's like magic. Now it's the one dish that can turn a random Tuesday into something worth remembering.

My partner actually proposed over a version of this steak. Not because I'm some incredible cook, but because I accidentally set my sleeve on fire while flambeing the brandy and laughed through the entire thing. Sometimes the best dinners are the ones where everything goes slightly wrong but somehow ends up perfect anyway.

Ingredients

• 2 boneless ribeye or sirloin steaks (8 oz each): Ribeye gives you that gorgeous marbling while sirloin's leaner nature still delivers incredible flavor when treated right
• 1 tbsp olive oil: A neutral oil with a decent smoke point is crucial here, trust me, I've ruined too many pans learning this the hard way
• Salt and freshly ground black pepper: Be generous, like actually generous, this is your foundation
• 2 tbsp green peppercorns in brine: These little gems are what make this sauce sing, and the brine adds subtle depth you cannot replicate
• 2 tbsp unsalted butter: One for cooking the shallot, one for finishing because French cooking never skimps on butter
• 1 small shallot, finely minced: Shallots give you this delicate sweetness that regular onions just miss
• 1/2 cup beef stock: Homemade is gorgeous but a good quality store-bought one absolutely works
• 1/3 cup heavy cream: This transforms everything into that velvety restaurant-style sauce
• 2 tbsp brandy or cognac: The alcohol cooks off but leaves behind this incredible warmth that ties everything together

Instructions

Bring your steaks to room temperature:

Pull them from the fridge about 30 minutes before cooking and pat them completely dry with paper towels

Season like you mean it:

Cover both sides with salt and pepper, pressing it gently into the meat so it sticks

Get your pan seriously hot:

Heat that olive oil in a heavy skillet over medium-high until it's shimmering and you can feel the heat radiating

Sear to perfection:

Lay those steaks down carefully and let them develop a gorgeous crust for 3 to 4 minutes per side

Rest your meat:

Transfer the steaks to a plate and tent them with foil, this rest period is non-negotiable for juicy results

Start the sauce base:

Drop the heat to medium, add your butter, and sauté those minced shallots until they're soft and fragrant

Wake up those peppercorns:

Stir in the crushed green peppercorns and let them bloom for about 30 seconds

The moment of truth:

Pour in the brandy and stand back slightly as it bubbles up, using a wooden spoon to scrape up all those gorgeous browned bits from the bottom

Build the sauce:

Add your beef stock and let it reduce for about 2 minutes, then pour in the cream and simmer until it thickens enough to coat a spoon

Bring it all together:

Return those rested steaks to the pan for just 1 minute, spooning that luxurious sauce over them as they warm through

Plate and devour:

Serve immediately with plenty of that peppercorn sauce spooned over every bite

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This recipe has saved so many dinner party emergencies I cannot even count. People think you spent hours on it when really it comes together in the time it takes to open a bottle of wine and set the table.

Making It Your Own

Sometimes I swap the green peppercorns for a mix of crushed black and pink ones when I want more heat. The sauce becomes entirely different but equally gorgeous in its own way.

Perfect Pairings

A bold red wine like a Cabernet Franc or a rich Burgundy cuts through that cream beautifully. On the side, simple smashed potatoes or crusty bread to soak up every drop of sauce is non-negotiable in my house.

Making It Ahead

You can actually make the sauce base up to an hour ahead and gently reheat it when the steaks are ready. Just keep it on low heat and stir in a splash more cream if it thickens too much.

• The sauce actually improves after sitting for those few minutes
• Never reheat your steak in the microwave or you will regret every decision
• Leftovers make the most incredible steak sandwich the next day

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There's something deeply satisfying about making a sauce that tastes like it came from a professional kitchen. Hope this becomes one of your go-tos for the nights that matter.

Recipe FAQ

→ What cut of beef works best for this dish?

Boneless ribeye or sirloin steaks are recommended for their tenderness and flavor, ideal for quick pan-searing.

→ Can I substitute green peppercorns in the sauce?

Yes, black peppercorns can be used for a spicier sauce, though green peppercorns offer a milder, fruity flavor.

→ How do I achieve medium-rare doneness for the steak?

Sear the steak for about 3–4 minutes per side on medium-high heat, then let it rest to ensure even cooking and juicy results.

→ What can I use instead of brandy or cognac in the sauce?

Extra beef stock can replace brandy or cognac to maintain moisture and flavor while avoiding alcohol.

→ What side dishes complement this main course?

Classic sides like French fries, mashed potatoes, or sautéed green beans pair excellently, balancing richness and texture.