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Holiday Dinner

Holiday Dinner

Peppercorn Steak

2 Servings


Trimmed of large pieces fat, 2-8oz ribeyes
Canola Oil, 1 Tablespoon
Divide 2 tablespoons of unsalted butter into equal portions
Peeled whole garlic cloves
Two tablespoons of cracked black peppercorns
1 tablespoon coarse salt
1/4 cup finely chopped shallots
Cognac 2 tablespoons
1/4 cup beef stock
Heavy cream 2 tablespoons


Mix the salt and peppercorn. Rub the peppercorn and salt all over the steaks.

Heat 1 tablespoon butter in a large skillet. Stir in the butter and add the garlic clove. Turn up the heat and add the steaks. Cook each side for 4-5 mins.

You can use a meat thermometer or the finger test to determine whether it is done. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once you have the steak to your liking, remove it to a plate and cover it with foil.

Add the remaining butter to the skillet, along with the shallots. Cook the shallots for 4-5 minutes, or until they are soft. The cognac will be used to clear the pan. Add the broth, and let it simmer for 2 to 3 minutes. Add the cream, and cook for 2 minutes. Serve the steaks with the sauce.


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