Steak with Peppercorn Sauce | The Good Stuff with Mary Berg

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken is a leaner option and pork is often less expensive.

Preheat the oven to 225°F.

Season the steak generously with salt and black pepper, ensuring it covers all the fat.

Insert a probe thermometer into the thickest part of the steak.

Place the steak on a baking tray and put it in the oven for 25-30 minutes, removing it when it reaches 115°F for medium-rare.

Once cooked, remove the steak from the oven and let it rest.

In a skillet, melt butter over medium heat until it begins to brown.

Add minced shallots, garlic, and green peppercorns to the skillet, sautéing until fragrant.

Add brandy to the skillet and ignite it to burn off the alcohol, allowing it to cook down.

Stir in Dijon mustard and Worcestershire sauce for added flavor.

Pour in beef stock and let it reduce for a few minutes.

Add heavy cream to the sauce and stir until combined and heated through.

Chop chives and add them to the sauce before serving the steak.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens