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If you’re craving a dish that perfectly blends bold flavors, tender steak, and a velvety sauce, you’ve just found your new favorite: the Peppercorn Steak with Brandy Cream Sauce Recipe. This dish elevates simple filet mignon steaks with a luxurious crust of cracked peppercorns and a rich, luscious cream sauce infused with the subtle warmth of brandy. Whether you’re aiming to impress guests or simply treat yourself to a gourmet meal at home, this recipe delivers every time with elegance and ease.
Ingredients You’ll Need
To create this classic Peppercorn Steak with Brandy Cream Sauce Recipe, you only need a handful of essential ingredients that each play a vital role. From the quality of your steak to the punch of cracked peppercorns, every component contributes to a perfect balance of taste, texture, and appearance.
- Filet mignon steaks: Choose 6-8 ounce cuts no thicker than 1½ inches for the ideal tenderness and quick cooking.
- Coarse sea salt: A simple seasoning that enhances the natural meat flavor without overpowering it.
- Whole black or tri-colored peppercorns: Cracked just right to create that signature crust and add bold, aromatic heat.
- Unsalted butter: Adds richness and helps achieve a beautiful sear for your steaks.
- Olive oil: Combines with butter to ensure even browning without burning the fat.
- Brandy: Adds subtle sweetness and complexity to the sauce once the alcohol cooks off.
- Heavy cream: Creates the silky texture that makes the sauce irresistibly smooth and luscious.
- Fresh parsley (optional): A bright, colorful garnish that adds a fresh herbal note to the final dish.
How to Make Peppercorn Steak with Brandy Cream Sauce Recipe
Step 1: Bring Steaks to Room Temperature
Start by removing the filet mignon steaks from the fridge about an hour before cooking. Allowing them to come to room temperature ensures they cook evenly, giving you a perfectly tender and juicy result without a cold center.
Step 2: Season and Crust with Peppercorns
Generously season each steak with coarse sea salt to amplify the beef’s natural flavors. Next, crush the peppercorns until coarsely cracked—they should be chunky enough to form a flavorful crust but not overly ground. Press each side of the steak firmly onto the cracked peppercorns so the coating sticks well. This step is what gives the dish its distinctive, peppery kick.
Step 3: Sear the Steaks in Butter and Olive Oil
Heat a sturdy cast iron or stainless steel skillet over medium-high heat. Melt the butter and olive oil together, coating the entire bottom of the pan. This blend prevents burning and adds depth to your sear. Carefully add the steaks and let them cook undisturbed for about 4 minutes per side for medium-rare. Adjust the time slightly if you prefer rarer or more done steaks. Resist the urge to move the steaks around; that perfect crust needs time to form.
Step 4: Rest the Steaks
Once cooked, transfer the steaks to a plate and tent them loosely with foil. Resting allows the juices to redistribute throughout the meat, making each bite tender and flavorful. Meanwhile, pour off any excess oil from the pan but avoid scraping—it holds precious browned bits that will enhance the sauce.
Step 5: Flambee the Brandy
Take the pan off the heat and carefully pour in the brandy. Using a long match or firestick, ignite the alcohol in the pan (exercise caution and keep your face away from the flame). Shake the pan gently side to side as the flame burns off. This flambee step intensifies the sauce’s flavor without leaving harsh alcohol notes.
Step 6: Prepare the Cream Sauce
Return the skillet to medium-high heat and whisk in the heavy cream. Bring the mixture to a boil, then reduce to a gentle simmer. Let it thicken for 5-6 minutes, stirring occasionally until it reaches the consistency you prefer. This silky sauce carries the essence of seared steak and brandy with every creamy spoonful.
Step 7: Finish and Serve
Return the rested steaks to the pan, spooning the warm cream sauce over them to meld flavors. Serve immediately, topped with fresh chopped parsley if you like a pop of color and a touch of freshness.
How to Serve Peppercorn Steak with Brandy Cream Sauce Recipe
Garnishes
Simple garnishes work best here. A sprinkle of fresh parsley not only brightens the plate but also adds a subtle herbal note that complements the richness of the sauce. You can also add a few whole peppercorns for visual interest if you like.
Side Dishes
This dish pairs wonderfully with roasted vegetables, creamy mashed potatoes, or even a buttery risotto. The richness of the brandy cream sauce calls for sides that can soak it up and balance its intensity.
Creative Ways to Present
For a stunning presentation, serve the steaks on warmed plates with the sauce artistically drizzled over. Add a few sprigs of fresh thyme or rosemary on the side for aroma and visual appeal. Alternatively, create individual ramekins of sauce so guests can control how much they want.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the steaks tightly in foil or place them in an airtight container and refrigerate. They should stay fresh for up to 2 days. Keep the sauce separate if possible to preserve its texture and flavor.
Freezing
While you can freeze cooked steaks, it’s best to freeze them without sauce. Place the steaks in a freezer-safe container or heavy-duty freezer bag and store them for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Gently reheat the steaks in a low oven or on the stovetop to avoid overcooking. Warm the brandy cream sauce separately over low heat, whisking frequently to keep it smooth and prevent it from breaking.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While filet mignon is ideal for its tenderness and quick cooking, ribeye or strip steaks can also work well. Just adjust cooking times according to thickness and fat content for the best results.
Is the brandy flavor very strong in this sauce?
The brandy is gently flambéed to burn off most of the alcohol, leaving behind a delicate, sweet warmth that enhances the sauce without overpowering the steak.
How spicy is the peppercorn crust?
The crust offers a noticeable peppery bite but isn’t overwhelmingly spicy. If cooking for children or spice-sensitive guests, consider using fewer peppercorns or opting for milder black peppercorns instead of tri-colored varieties.
Can I prepare the sauce in advance?
You can make the brandy cream sauce ahead of time and reheat it gently before serving. However, for the best fresh flavor and texture, it’s worth making the sauce right after cooking the steaks.
What if I don’t have a cast iron skillet?
A heavy-bottomed stainless steel skillet works great as a substitute. Avoid non-stick pans since they can’t withstand the high heat needed for a good sear and may interfere with the sauce’s caramelized bits.
Final Thoughts
This Peppercorn Steak with Brandy Cream Sauce Recipe is a true celebration of textures and flavors that come together effortlessly. Whether you’re cooking for a special occasion or indulging in a comforting dinner, this dish never fails to impress and satisfy. Give it a try—you’ll find it quickly becomes a treasured favorite in your recipe collection.
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Peppercorn Steak with Brandy Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Peppercorn Steak Recipe with Brandy Cream Sauce features tender, juicy filet mignon steaks encrusted with cracked peppercorns, pan-seared to perfection and served with a rich, velvety brandy cream sauce. The luxurious sauce is flamed to intensify flavor, then simmered to a luscious thickness, making this dish an elegant and flavorful centerpiece for any special meal.
Ingredients
Steak and Seasoning
- 4 (6-8 ounce) filet mignon steaks, cut 1½ inches thick at most, room temperature
- Coarse sea salt, to taste
- 2 tablespoons whole peppercorns (black or tri-colored)
For Cooking
- 1 tablespoon unsalted butter (â…› stick)
- 1 tablespoon olive oil
For the Sauce
- â…“ cup brandy
- 1 cup heavy cream, room temperature
Garnish
- Chopped fresh parsley (optional)
Instructions
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator 1 hour prior to cooking to ensure even cooking and optimal tenderness.
- Season and Crust with Peppercorns: Season each steak with coarse sea salt. Using a mortar and pestle or mallet, crack the peppercorns so they are coarse but not finely ground. Spread the cracked peppercorns on a plate and press both sides of each steak firmly into them to create a pepper crust.
- Heat the Pan and Add Fats: Preheat a cast iron or stainless steel skillet over medium-high heat. Add the butter and olive oil, allowing the butter to melt fully and coat the entire pan surface for optimal searing.
- Sear the Steaks: Place the crusted steaks in the hot pan without moving them. Cook 4 minutes per side for medium-rare doneness (adjust to 3 minutes per side for rare, 5 minutes per side for medium), depending on thickness. Avoid flipping more than once for a good crust formation.
- Rest the Steaks: Transfer the cooked steaks to a plate and tent loosely with foil to keep warm and let juices redistribute. Pour off excess oil from the pan but do not clean it out to preserve the flavorful fond.
- Flambé with Brandy: Remove the pan from the heat and carefully pour in the brandy. Using a long match or firestick, ignite the brandy carefully to flambé. Gently shake the pan side to side until the flames subside, which enhances flavor and burns off most alcohol.
- Create the Cream Sauce: Return the pan to medium-high heat. Whisk in the heavy cream and bring to a boil. Reduce to a simmer and cook for 5-6 minutes until the sauce thickens to your desired consistency.
- Combine Steaks and Sauce: Return the rested steaks to the pan with the sauce, spooning the sauce over the steaks to coat and warm through briefly.
- Serve and Garnish: Plate the steaks and pour additional brandy cream sauce over them. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Allowing steaks to come to room temperature ensures even cooking.
- Cracked peppercorns add a wonderful texture and bold flavor but can be spicy—adjust quantity if serving children.
- Do not scrape the pan after cooking steaks; the fond adds great flavor to the sauce.
- Exercise extreme caution when flambéing; keep a fire extinguisher or lid nearby to smother flames if necessary.
- Steak cooking times vary with thickness and desired doneness; use a meat thermometer if needed.
- Heavy cream should be at room temperature to prevent curdling in the sauce.
- Fresh parsley adds a nice color contrast and fresh herbal note but is optional.
