Steak in Creamy Black Peppercorn Sauce - #chefarchiepie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a 10-inch frying pan over high heat.

Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.

Place 2 steaks (3/4 inch thick) in the pan and cook for about 2 minutes on each side for medium-rare.

Remove the steaks from the pan and set them aside.

Reduce the heat to low to medium and add more butter to the pan along with the juices from the steaks.

Add the finely chopped onion to the pan and stir for 1 minute to avoid burning.

Add the minced garlic and crushed black peppercorns to the pan, stirring for 1 minute.

Pour in 1 tablespoon of Worcestershire sauce and mix it through.

Add 3/4 cup of beef stock to the pan and increase the heat to bring it to a sizzle, cooking for about 2-3 minutes.

Stir in 3/4 cup of heavy cream, whisking to smooth out any lumps.

Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens.

Incorporate any residual steak juices from the plate into the sauce.

Return the steaks to the sauce and cook for an additional 90 seconds, turning them over once.

Taste the sauce and add salt if needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens