Pepper Steak
why make this recipe
Pepper Steak is a classic dish that brings together tender filet mignon and a rich, creamy sauce, making it a great choice for special occasions or a weeknight treat. The combination of juicy steak and the sharp bite of peppercorns creates a delightful flavor. Plus, it’s easy to prepare, allowing you to impress your family and friends without a lot of fuss.
how to make Pepper Steak
Ingredients :
- Four 6 to 8 ounce filet mignons
- 1 heaping teaspoon kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped shallots (from 1 medium shallot)
- 1/2 cup Cognac or other brandy
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
Directions :
- Pat the steaks dry and, if they are thick, gently press them down to about 1 1/2 inches thick. Season the steaks all over with salt.
- Seal the peppercorns in a small plastic bag and pound them until coarsely crushed. Press the crushed pepper onto both sides of the steaks.
- In a large skillet, heat the oil over medium high heat. Add the steaks and cook about 4 minutes on each side for medium rare. Transfer the steaks to a plate and tent with foil.
- Pour off excess fat from the pan, lower the heat to medium low, and add butter and shallots. Cook until shallots are golden brown.
- Carefully add Cognac and boil until reduced to a glaze.
- Add cream and mustard, gently boil until thickened.
- Stir in any meat juices from the plate, transfer steaks to plates, and spoon the sauce over top.
how to serve Pepper Steak
Serve Pepper Steak hot, drizzled with the creamy sauce on top. It pairs well with mashed potatoes, steamed vegetables, or a fresh salad. You can also add a side of crusty bread to soak up any extra sauce.
how to store Pepper Steak
If you have leftovers, let them cool to room temperature and store them in an airtight container in the fridge. They will last for about 3 days. To reheat, use a skillet over low heat or a microwave until warmed through.
tips to make Pepper Steak
- Make sure to pat the steaks dry before seasoning to get a good sear.
- Don’t skip the step of letting the sauce reduce. This helps concentrate the flavors.
- If you prefer a milder spice, use fewer peppercorns or crush them less.
variation
You can add different herbs like thyme or rosemary to the sauce for extra flavor. Another idea is to substitute the Cognac with red wine for a different taste profile.
FAQs
1. Can I use a different cut of meat?
Yes, you can use ribeye or sirloin, but cooking times may vary.
2. Is this recipe gluten-free?
Yes, as long as you check that your Dijon mustard is gluten-free.
3. Can I use a non-alcoholic substitute for Cognac?
Yes, you can use chicken or beef broth instead, but the sauce will have a different flavor.
Pepper Steak
Ingredients
Method
- Pat the steaks dry and, if they are thick, gently press them down to about 1 1/2 inches thick.
- Season the steaks all over with salt.
- Seal the peppercorns in a small plastic bag and pound them until coarsely crushed.
- Press the crushed pepper onto both sides of the steaks.
- In a large skillet, heat the oil over medium high heat.
- Add the steaks and cook about 4 minutes on each side for medium rare.
- Transfer the steaks to a plate and tent with foil.
- Pour off excess fat from the pan, lower the heat to medium low, and add butter and shallots.
- Cook until shallots are golden brown.
- Carefully add Cognac and boil until reduced to a glaze.
- Add cream and mustard, gently boil until thickened.
- Stir in any meat juices from the plate, transfer steaks to plates, and spoon the sauce over top.