Steak with creamy peppercorn sauce recipe 

The entrée is elevated to an entirely new level of decadence with the addition of these pan-seared steaks that are drenched in a peppercorn sauce that is both rich and creamy. Ideal for a relaxing evening at home!

Ingredients:

1. – 4 thick-cut beef filets or steaks (6 oz each)
2. – 1 tbsp olive oil
3. – 2 tbsp butter
4. – 1 shallot, finely chopped
5. – 2 garlic cloves, minced
6. – 1 cup heavy cream
7. – 1/2 cup beef broth
8. – 2 tbsp brandy or cognac (optional)
9. – 1 tbsp crushed black peppercorns
10. – Salt to taste
11. – Fresh parsley, chopped (for garnish)

Details to follow:

To begin, sear the steaks:

• Salt should be used to season the steaks. Within a large skillet, bring the olive oil to a temperature of medium-high. To achieve the correct level of doneness, sear steaks for three to four minutes on each side. Put away from the skillet and let it to rest.

2. Make the sauce by means of:

• Place the heat at a medium level. After the butter has melted in the skillet, sauté the shallots and garlic until they are tender. In the event that you are using brandy, deglaze the pan by scraping the browned parts out of the pan.

3. Construct the gravy-like sauce by:

• Incorporate crushed peppercorns, heavy cream, and beef broth into the mixture. Maintain a low simmer for around three to five minutes, or until the sauce begins to thicken somewhat. The seasoning should be tasted and adjusted with salt as necessary.

4. Combine as well as serve:

• Place the steaks back into the skillet, pour the sauce over them, and heat them until they are hot throughout. Top with chopped fresh parsley, and serve while still hot.