Steak with Peppercorn Sauce
Peppercorn Sauce for Steak and Chips is a classic French Sauce that every self respecting home cook should acquire. Rich and flavorful, made with crushed Peppercorns, Cream and a hint of Brandy; enhanced with Shallots, Garlic, Dijon Mustard and Worcestershire sauce for added je ne c’est quoi. While this Sauce does not bode well with most young children, it is sure to enlighten the discerning palate bringing elegance to a simple meal.
Fillet Mignon, New York Strip and Sirloin Steak are all great options here for your Steak. A thick cut french fry style Potato and a Green Salad with a simple dressing make dinner.
This is a rich Sauce, well suited for cold winter months and early dinnertimes.
Organic Ingredients: serves 4
1 Large Shallot, finely chopped
1 Clove Garlic, minced or crushed in a pestle and mortar
1 Tbsp. Black Peppercorns, coarsely crushed in a pestle and mortar
3 Tbsps. Brandy
2 Cups Beef Stock
1/2 Cup Heavy Cream
1 Tbsp. Dijon Mustard
1 Tsp. Worcester Sauce
2 Tbsps. Olive Oil, for cooking
1/4 Tsp. Celtic Sea Salt
Notes:
You can make this Sauce in advance and refrigerate for up to 3 days. Re-heat before serving.
Add a mixture of Black, Green and Pink Peppercorns for added depth of flavor.
I cook my Steak by using sight, touch and experience. However for a fool proof method, use a meat thermometer through the thickest part of the Steak as follows:
Rare: 120°F
Medium Rare: 130°F
Medium: 140°F
Medium Well: 150°F
Well Done: 160°F
Method:
For best results, cook the Steaks first in the pan you’ll be making your Sauce in. Pat your Steaks dry with paper towels. Season generously with Salt and leave to sit at room temperature for 45 minutes. Heat a Cast Iron Skillet, or heavy pan (enamel or stainless steel) to high heat with 2 tbsps. Olive Oil. Once the Oil is hot and shimering, carefully add your Steaks and cook, without moving, for 3-4 minutes or until it forms a nice golden crust. Flip and cook for 3-4 minutes more. The time you cook for you Steak will depend on thickness and how you like your meat cooked. Once Steak is cooked to desired wellness, remove from Skillet and place onto a chopping board to rest. Best to use a chopping board with a juice groove or catcher. While your Steak is resting make your Sauce.
Saute Shallot in Olive Oil on medium heat for a few minutes. Add Garlic and saute for one minute. Add crushed Black Peppercorns and mix. Add in Brandy. Raise heat to high and cook for a minute while the flavor of the Brandy dissipates. Add in Beef Stock. Reduce on high heat for approx. 7 minutes until the Beef Stock reduces by about half. Lower heat to medium high and add in Heavy Cream, Dijon and Worcester Sauce. Leave to cook for five or so minutes more while the Sauce thickens; the longer you cook it, the thicker it will get. When you can part the Sauce briefly with your wooden spoon, it’s ready. To serve, chop your Steak against the grain and plate. Pour any jus from cutting board back into skillet and into Sauce. Spoon hot Sauce generously over Steak and enjoy.
Serve with oven baked Chips and a Green Salad.
I make my Chips with Russet or Golden Potatoes, peeled and cut into approx. 1/2 inch long pieces and baked in a 400f oven with Olive Oil, Salt & Black Pepper until golden and crispy turning halfway through. (Approx. 45 minutes).
Coarsely crushed Peppercorn, crush lightly, leaving some Peppercorns intact for good measure
Ingredients for Peppecorn Sauce
Saute Shallot in Olive Oil on medium heat for a few minutes. Add Garlic and saute for one minute. Add crushed Black Peppercorns and mix. Add Brandy and cook for 1 minute while flavor dissipates.
Add Beef Stock and leave to reduce on high heat for approx. 7 minutes or until reduced by half.
Reduced.
Add in Heavy Cream, Dijon and Worcester Sauce. Continue to cook until Sauce thickens.
When you can part the Sauce briefly with your wooden spoon, it’s ready.
Rich and creamy Peppercorn Sauce
My Steaks were quite thick and I cooked for 4 minutes per side on high heat and then seared the edges too for 30 seconds per side to get a perfect medium well
I make my Chips with Russet or Golden Potatoes, peeled and cut into approx. 1/2 inch long pieces and baked in a 400f oven with Olive Oil, Salt & Black Pepper until golden and crispy turning halfway through. (Approx. 45 minutes).
Serve with oven baked Chips and a Green Salad. Bringing elegance to a simple meal.