Steak with Creamy Peppercorn Sauce Recipe

Name: Steak with Creamy Peppercorn Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 New York strip steaks, about 3/4 pound, each; 1/2 teaspoon ground sea salt, or to taste; 2 Tablespoons whole peppercorns, see note; 1 Tablespoon unsalted butter; 1 Tablespoon olive oil; 1/4 cup minced shallots; 4 garlic cloves, minced; 3 sprigs fresh thyme, plus more for garnish (optional); 1/3 cup cognac; 1 cup heavy cream

Cook Time: 15 minutes

Ingredients

This recipe yields 4 servings. Adjustments to ingredient quantities can be made for larger or smaller portions, but cooking times remain the same. Note that scaling may slightly affect the final texture and flavor.

2 (12-ounce) New York strip steaks
1/2 teaspoon sea salt, or to taste
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup minced shallots
4 garlic cloves, minced
3 sprigs fresh thyme, plus extra for garnish
1/3 cup cognac
1 cup heavy cream

Directions

Pat the steaks dry with paper towels. Season both sides generously with sea salt and set aside.
Place the whole peppercorns on a wooden cutting board. Use a heavy pan or skillet to lightly crush them, then rub in circular motions to achieve a coarse, uniform texture. Press the cracked pepper onto both sides of the steaks and let them sit at room temperature for 20 minutes.
Heat butter and olive oil in a 10-inch skillet over medium-high heat. Once the butter has stopped sizzling and the oil is hot, reduce the heat to medium. Carefully place the steaks in the skillet and cook about 3 minutes per side, or until an instant-read thermometer inserted near the center registers 120F (50C) for medium-rare.
Remove steaks from the skillet and tent loosely with aluminum foil to keep warm.
In the same skillet over medium-low heat, saut the shallots until softened, about 2 minutes. Add garlic and thyme, cooking until fragrant, about 20 seconds.
Remove the skillet from heat and slowly pour in the cognac. Return to heat and stir gently until the liquid has mostly evaporated.
Stir in the cream and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
To serve, spread the sauce on a platter. Slice the steaks thinly on the diagonal and arrange on top of the sauce. Garnish with additional thyme sprigs if desired.

Cook's Tips

Feel free to use any type of peppercorns black, white, green, or a combination.
For a perfect medium-rare steak, target an internal temperature of 120F (50C). Increase cooking time slightly for a more done steak, but lower the skillet heat to prevent burning.

Nutrition Facts (per serving)

Calories: 838
Fat: 65g (84% DV)
Saturated Fat: 31g (156% DV)
Cholesterol: 209mg (70% DV)
Sodium: 392mg (17% DV)
Carbohydrates: 6g (2% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 3g
Protein: 47g (93% DV)
Vitamin C: 3mg (3% DV)
Calcium: 81mg (6% DV)
Iron: 5mg (25% DV)
Potassium: 750mg (16% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient content may vary depending on ingredient brands and preparation methods. Consult a professional if you have dietary restrictions.

Steak with Creamy Peppercorn Sauce Recipe

The History and Cultural Significance of Steak with Creamy Peppercorn Sauce

Steak with creamy peppercorn sauce, often referred to as "Steak au Poivre" in its native France, is a culinary classic with a rich history dating back to the 19th century. Originating in French bistros, this dish was designed to highlight the natural flavor of high-quality beef while complementing it with a bold and aromatic peppercorn sauce. French chefs have long prided themselves on their sauces, and the peppercorn cream sauce exemplifies the countrys mastery of balancing richness with spice.

Regional Variations

While the traditional French recipe uses black peppercorns and cognac, regional adaptations have emerged over time. In northern France, chefs sometimes incorporate green or mixed peppercorns for a milder yet aromatic heat. In the United States, particularly in steakhouse culture, heavy cream is often emphasized, and additional flavors like shallots or brandy may be used to enhance the depth of the sauce. Some coastal regions in Europe may even substitute the cognac with local spirits, creating a subtle regional twist on this classic preparation.

Comparison with Similar Dishes

Steak au poivre is distinct from other steak dishes such as filet mignon or ribeye served with barnaise sauce. The defining characteristic is the peppercorn crust, which is coarsely cracked and pressed into the meat before searing, creating a sharp, fragrant bite that contrasts with the creamy sauce. Unlike chimichurri-topped steaks or pepper-sauced American variations, the French version maintains a balance of heat, richness, and velvety texture, emphasizing technique and presentation.

Typical Serving Occasions

This dish is traditionally served in fine dining French restaurants but has also become popular in steakhouses worldwide. It is often accompanied by classic sides like pommes frites, roasted vegetables, or a light green salad. The creamy sauce makes it suitable for both intimate dinners and celebratory meals, adding an air of sophistication to any table.

Interesting Facts

The term "au poivre" literally means "with pepper," highlighting the importance of the crust in this dish.
Using cognac in the sauce allows chefs to flamb, creating a dramatic presentation while intensifying flavor.
Traditionally, only the highest-quality cuts such as strip steak or tenderloin are used, reflecting the French emphasis on premium ingredients.
The dish became popular among French nobility in the 1800s and later spread internationally as French cuisine gained prestige globally.
Modern variations sometimes incorporate cream alternatives like mascarpone or crme frache to add a tangy dimension to the sauce.

FAQ about Steak with Creamy Peppercorn Sauce Recipe

For this recipe, it's recommended to use New York strip steaks, about 3/4 pound each.

Yes, you can use any type of peppercorn you have. A mix of black, white, and green peppercorns can add a nice flavor, but it's not essential.

For medium-rare, cook the steaks for about 3 minutes on each side, or until the internal temperature reaches 120°F (50°C).

Yes, after removing the steaks from the pan, tent them with aluminum foil to keep warm while preparing the sauce.

If you don't have cognac, you can substitute with another type of brandy or even a dry white wine, though it will change the flavor slightly.

The sauce should be cooked until it thickens enough to coat the back of a spoon, which usually takes a few minutes after adding the cream.

If the sauce is too thin, continue cooking it over medium-low heat to allow it to reduce. If it's too thick, you can add a bit more cream or a splash of water to reach the desired consistency.

While it's best to serve the sauce immediately, you can prepare it ahead of time and reheat gently over low heat before serving.

This steak pairs well with mashed potatoes, roasted vegetables, or a simple green salad. You can also serve it with rice or crusty bread to soak up the sauce.

While New York strip is ideal, you can substitute with other cuts like rib-eye, filet mignon, or even sirloin. Just adjust cooking times depending on the thickness of the steak.

Comments

Sharon Jones

08/09/2024 12:39:02 AM

At first, I had doubts about this recipe as I typically avoid cooking with alcohol. However, with some cognac on hand, I gave it a try. I substituted scallions with yellow onion and used a bit of dried thyme. I stuck quite closely to the recipe otherwise. Surprisingly, the flavor turned out fantastic, and even my husband liked it! It required a few extra steps, but the final dish was tender and definitely worth the effort.