Peppercorn Steak

Name: Peppercorn Steak
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person); 1 serving Salt; 2 Tbsps extra virgin olive oil or canola oil; 3 Tbsps black peppercorns, cracked; 59 milliliters finely chopped shallots or onions; 59 milliliters cognac or other brandy; 237 milliliters beef broth or stock (for gluten-free version use gluten-free stock); 59 milliliters heavy cream; 59 milliliters finely chopped parsley

Peppercorn Steak

Need a gluten free main course? Peppercorn Steak could be a super recipe to try. One serving contains 643 calories, 47g of protein, and 45g of fat. This recipe serves 4. It is perfect for valentin day. Head to the store and pick up parsley, salt, beef broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Salt the steak and let sit at room temp:

Ingredients you will need

Steak

Salt

Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.

Ingredients you will need

Steak

Salt

Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or hard anodized aluminum.) When the oil begins to smoke, take the pan off the heat.

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Cooking Oil

Equipment you will use

Frying Pan

Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high.

Ingredients you will need

Steak

Equipment you will use

Paper Towels

Frying Pan

Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.

Ingredients you will need

Steak

Equipment you will use

Tongs

Frying Pan

For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.

Ingredients you will need

Steak

When done, remove steaks from pan, sprinkle with crushed peppercorns: Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F, for medium 140°F, and medium well 155°F.

Ingredients you will need

Peppercorns

Steak

Meat

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Kitchen Thermometer

Frying Pan

Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.

Ingredients you will need

Black Peppercorns

Sauce

Steak

Meat

Equipment you will use

Aluminum Foil

Baking Sheet

Make the sauce:

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Sauce

Add the shallots to the pan and sauté for 2 minutes.

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Shallot

Equipment you will use

Frying Pan

Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.

Ingredients you will need

Brandy

Equipment you will use

Wooden Spoon

Frying Pan

Once the brandy is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).

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Beef Stock

Brandy

Sauce

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Wooden Spoon

Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon.

Ingredients you will need

Heavy Cream

Equipment you will use

Wooden Spoon

Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the steaks). Taste for salt and add if needed.

Ingredients you will need

Pepper

Parsley

Steak

Salt

Pour the sauce over the steaks right when you serve.

Ingredients you will need

Steak

Sauce

Equipment

Ingredients

Servings:

good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)1serving

Salt 2Tbsps

extra virgin olive oil or canola oil 3Tbsps

black peppercorns, cracked 59milliliters

finely chopped shallots or onions 59milliliters

cognac or other brandy 237milliliters

beef broth or stock (for gluten-free version use gluten-free stock)59milliliters

heavy cream 59milliliters

finely chopped parsley

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.