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Classic French Peppercorn Steak with Creamy Brandy Sauce

French Peppercorn Steak
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Classic French Peppercorn Steak with Creamy Brandy Sauce

Ingredients

Scale
  • 4 pieces Boneless Ribeye Steaks
  • 2 tablespoons Black Peppercorns
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Shallots
  • 1 cup Heavy Cream
  • 1/2 cup Brandy or Cognac

Instructions

  1. Pat the boneless ribeye steaks dry with paper towels. Season both sides generously with crushed black peppercorns and kosher salt.
  2. Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Cook the steaks for about 4-5 minutes on each side for medium-rare.
  3. Transfer the seared steaks to a plate and loosely cover with aluminum foil.
  4. In the same skillet, reduce the heat to medium and add unsalted butter. Sauté shallots for about 1 minute.
  5. Carefully pour in the brandy or cognac, scraping up the browned bits from the skillet.
  6. Stir in the heavy cream and let it simmer for 2-3 minutes until sauce thickens.
  7. Return the steaks to the skillet and serve immediately, drizzling extra sauce over each steak.

Notes

  • Using high-quality cuts like filet mignon or sirloin is best.
  • Adjust salt to taste.
  • High smoke point oil is recommended.
  • Yellow onions can be used as a substitute for shallots.
  • Half-and-half can be used for a lighter option.
  • Bourbon or sherry can work as alternatives to brandy or cognac.

Nutrition

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