How to make Peppercorn Steak | Juicy & Flavorful

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Take a fillet steak and drizzle a little olive oil on it to help the seasoning bind.

Season the steak with House of flavor Steak House seasoning or just salt and pepper.

Heat a little olive oil in a pan and lay the steak straight down in it.

Sear the steak for about 2 minutes until a nice crust forms, then turn it over to the other side.

Add a little butter to the pan and reduce the heat while basting the steak with the melted butter.

Remove the steak from the pan and let it rest covered loosely with foil.

In the same pan, add shallots to get the flavor from the bottom.

Pour in Bourbon to deglaze the pan and let it cook down for about a minute.

Add beef stock to the pan and let it simmer for about 3 minutes until reduced by half.

Stir in heavy cream and a little Dijon mustard, mixing until combined.

Add peppercorns to the sauce and let it thicken on low heat for about 5 minutes without boiling.

Plate the rested steak and drizzle the peppercorn cream sauce over it.

Garnish with parsley and additional peppercorns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens