Steak with Peppercorn Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Select your cut of steak; I'm using a chat bon cut from the tenderloin.

Season the steak with salt and pepper.

Heat vegetable oil in a skillet until shimmering.

Add the steak to the skillet and sear for 3-4 minutes on each side for medium-rare, searing all sides as well.

Remove the steak from the pan and place it on a clean plate.

Let the pan cool slightly before adding 2 tablespoons of butter.

Add 1/4 cup of minced shallots and cook until they turn translucent and fragrant.

Add 1/3 cup of cognac to deglaze the pan, scraping up the brown bits.

Simmer the cognac until it reduces by about a third, allowing the alcohol to cook off.

Add 1 cup of beef broth and 1/3 cup of heavy cream to the pan.

Stir in 1 teaspoon of Dijon mustard and bring the sauce to a simmer.

Add 2 tablespoons of green peppercorns to the sauce.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water.

Once the sauce is boiling, slowly add the cornstarch slurry to thicken the sauce to your liking.

Add any juices from the resting steak to the sauce for extra flavor.

Serve the steak with the peppercorn sauce drizzled over it and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens