Description
This recipe features a juicy steak encrusted with cracked peppercorns and topped with a rich, creamy peppercorn sauce, perfect for a special dinner.
Ingredients
Scale
- 2 ribeye steaks (about 8 oz each)
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 tablespoon olive oil
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons brandy
- 1 teaspoon Dijon mustard
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Press the crushed peppercorns onto both sides of the steaks to form a crust.
- Heat olive oil in a skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until browned.
- Transfer the steaks to the oven and bake for 5-7 minutes for medium-rare.
- Remove steaks from the pan and let them rest. In the same pan, add beef broth, heavy cream, brandy, and Dijon mustard. Simmer until the sauce thickens.
- Pour the sauce over the steaks and serve immediately.
Notes
For a milder sauce, reduce the amount of peppercorns. Pair with roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 1g
- Fat: 45g
- Carbohydrates: 5g
- Protein: 50g