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
Scale
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.