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Steak and Peppercorn Sauce

Steak and Peppercorn Sauce

  • Yield: 2 servings
  • Prep Time: 5 minutes
  • Cooking Time: 12 minutes
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  • 2 10oz New York Strip steaks
  • Salt
  • Pepper
  • 1 tbsp Vegetable oil
Peppercorn Sauce
  • 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


  1. Remove the steaks 20 minutes before you plan on cooking them.
  2. Right before cooking, liberally rub salt and pepper on both sides of the steak.
  3. Heat oil in a skillet over high heat.
  4. Add the steaks and cook for 2 minutes. Flip and cook another 2 minutes, or until they reach desired doneness.
  5. Move the steaks on to their sides to sear the fat strip.
  6. Move steaks to a plate, cover with foil and allow to sit while you make the sauce.
  7. 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.
  8. 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.
  9. Add the broth, and simmer rapidly until the sauce reduces by half, about 2-3 minutes.
  10. 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.
  11. Taste the sauce and adjust with salt and pepper to taste.
  12. Move steaks to plates and spoon sauce over them.
  13. Serve immediately.


Recipe adapted from