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Grilled Steak with Peppercorn Sauce
Created by: Howcan Team
Ingredients
- 4 (8-ounce) beef steaks
- 2 tablespoons whole black peppercorns
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt to taste
Instructions
- Preheat the grill to high heat.
- Crush the black peppercorns using a mortar and pestle or a spice grinder. Season the steaks with salt and press the crushed peppercorns onto both sides of the steaks.
- Drizzle the steaks with olive oil and place them on the hot grill. Cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the grill and let them rest for 5 minutes.
- While the steaks are resting, heat a skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened. Pour in the beef broth and let it simmer for 2 minutes.
- Stir in the heavy cream and Dijon mustard. Simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt to taste.
- Slice the steaks and serve with the peppercorn sauce drizzled on top. Enjoy!
The history of Grilled Steak with peppercorn sauce dates back to the 19th century in France, where it was popularized by renowned chefs in Parisian bistros. The dish gained popularity for its rich and flavorful combination of tender grilled steak and creamy, peppery sauce. Today, it is a staple in steakhouse menus worldwide, with variations in different regions. The best version of this dish can be found in traditional French brasseries, where skilled chefs use a blend of green, black, and pink peppercorns to create a balanced and aromatic sauce. The key to perfecting this dish lies in the quality of the steak and the peppercorn sauce, which should be rich, creamy, and bursting with peppery flavor. For a twist, some chefs also flambe the sauce with brandy for an extra depth of flavor.
30 min
4
450 calories
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