Steak and Peppercorn Sauce
- Yield: 2 servings
- Prep Time: 5 minutes
- Cooking Time: 12 minutes
- 2 10oz New York Strip steaks
- 1 tbsp Vegetable oil
- 1/3 cup Brandy, or cognac
- 3/4 cup Beef stock, low sodium
- 1/2 cup Heavy cream
- 2-3 tsp Whole black peppercorns, roughly crushed
- Remove the steaks 20 minutes before you plan on cooking them.
- Right before cooking, liberally rub salt and pepper on both sides of the steak.
- Heat oil in a skillet over high heat.
- Add the steaks and cook for 2 minutes. Flip and cook another 2 minutes, or until they reach desired doneness.
- Move the steaks on to their sides to sear the fat strip.
- Move steaks to a plate, cover with foil and allow to sit while you make the sauce.
- Coarsely crush the peppercorns. If you don’t have a mortal and pestle, you can use a rolling pin, or the side of a sturdy knife.
- Add brandy to the same skillet you cooked the steaks in and let it simmer rapidly, scraping the bottom of the pan, until it has reduced, about 1 minute.
- Add the broth, and simmer rapidly until the sauce reduces by half, about 2-3 minutes.
- Reduce the heat to medium. Stir in the cream and pepper and let simmer gently for about 2 minutes, careful not to let it boil.
- Taste the sauce and adjust with salt and pepper to taste.
- Move steaks to plates and spoon sauce over them.
- Serve immediately.
Recipe adapted from RecipeTinEats.com