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Classic Peppercorn Steak

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A delightful dish combining rich filet mignon with a creamy, peppery sauce, perfect for special occasions or a cozy dinner.

Ingredients

Scale
  • 1 tbsp vegetable oil
  • 1 shallot, minced
  • 1 large garlic clove, minced
  • 1/4 cup alcohol-free brandy
  • 1 cup beef stock
  • 1 1/2 tbsp black peppercorns, crushed
  • 1/3 cup heavy cream
  • 1 tsp cornstarch
  • 2 tsp Dijon mustard
  • Salt, to taste
  • 2 filet mignon steaks (6 ounces each)
  • Salt and pepper, for seasoning
  • A pinch of Lawry’s seasoning

Instructions

  1. Heat the vegetable oil in a medium skillet over medium-low heat. Introduce the minced shallot and garlic into the pan, cooking for about 2 minutes until aromatic.
  2. Add the alcohol-free brandy to the skillet, simmering for about 1 minute.
  3. Combine the beef stock and crushed black peppercorns in another bowl, bringing to a low boil and simmering for roughly 4 minutes.
  4. Whisk the cornstarch into the heavy cream until combined, then pour into the skillet while continuously whisking until the sauce thickens.
  5. Stir in the Dijon mustard, adjusting the seasoning with salt before setting the sauce aside.
  6. Season the filet mignon steaks generously with salt, pepper, and Lawry’s seasoning.
  7. Heat a small amount of vegetable oil in a cast iron skillet over high heat. Sear the first side of each steak for about 3 minutes.
  8. Flip the steaks and reduce the heat, cooking until the internal temperature reaches 125°F (medium-rare), another 4-5 minutes.
  9. Remove the steaks from the skillet and let them rest for 4-5 minutes under foil before serving.

Notes

Ensure not to overcrowd the skillet while searing the steaks and allow them to rest for a juicy result.

Nutrition

Find it online: https://yummyfirst.com/peppercorn-crusted-classic-steak/