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Seared Steak with Peppercorn Sauce
Created by: Howcan Team
Ingredients
- 2 8-ounce steaks (such as ribeye or filet mignon)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons green peppercorns in brine, drained and crushed
Instructions
- Season the steaks generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over high heat until shimmering.
- Add the steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate, tented with foil.
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallots and cook until softened, about 2 minutes.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer until reduced by half, about 3 minutes.
- Stir in the heavy cream and crushed green peppercorns. Simmer the sauce until it thickens slightly, about 5 minutes.
- Return the steaks to the skillet, along with any accumulated juices, and cook for an additional 2 minutes, spooning the sauce over the steaks.
- Transfer the steaks to a cutting board and let them rest for a few minutes before slicing. Serve the steaks with the peppercorn sauce spooned over the top.
Seared steak with peppercorn sauce has a rich history dating back to the 19th century in France. This classic dish gained popularity in the bistros of Paris, where skilled chefs would sear high-quality cuts of beef to perfection and then smother them in a creamy, peppery sauce. The marriage of the tender, juicy steak with the bold, piquant flavors of the peppercorn sauce created a sensation that quickly spread across the globe. Today, this delectable dish can be found in top-notch steakhouses and fine dining establishments, with chefs adding their own unique twists to the traditional recipe. For the best version of this dish, seek out renowned steakhouses known for their expertise in preparing perfectly seared steaks and luscious peppercorn sauces. The key to getting this dish right lies in the quality of the steak, the balance of peppercorn flavors in the sauce, and the precise searing technique to achieve that coveted crust on the outside while maintaining a tender, juicy interior. While the classic method involves pan-searing the steak and creating a creamy peppercorn sauce with a base of beef stock and heavy cream, some chefs also experiment with grilling the steak for a smokier flavor or infusing the sauce with brandy for an extra layer of complexity. Whether you're indulging in this dish at a Michelin-starred restaurant or attempting to recreate it at home, the seared steak with peppercorn sauce is a timeless culinary masterpiece that continues to captivate food enthusiasts worldwide.
30 min
2
500 calories
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