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Peppercorn Steak Recipe

Looking for an easy Peppercorn Steak recipe? Learn how to make Peppercorn Steak using healthy ingredients.


Submitted by niecey123

Makes 4 servings



What kind of steak? Any good quality cut of steak will work, for example top sirloin, ribeye, filet mignon, porterhouse, T-bone, or New York strip. (Avoid chuck, that's best left for pot roasts.) We used inch-thick steaks, but you could go as thin as half-inch to as thick as 2-inches.

Recipe Ingredients for Peppercorn Steak

560 g Boneless New York Strip Steak, 5 oz
1 SALT
2 tablespoons OLIVE OIL
3 tablespoons PEPPERCORNS
56 7/10 grams SHALLOTS
56 7/10 grams COGNAC
1 cup BEEF BROTH
56 7/10 grams HEAVY CREAM
1/4 cup PARSLEY

Recipe Directions for Peppercorn Steak

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

  2. 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 anodized aluminum.) When the oil begins to smoke, take the pan off the heat. 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. 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.

  3. 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.

  4. 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. 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.

  5. Make the sauce. Add the shallots and sauté for 2 minutes. 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. 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).

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

  7. Pour the sauce over the steaks right when you serve.

  8. Serves 4-6, depending on how big the steaks, and how hungry the eaters.

Categories

Beef

Nutrition Facts
Serving Size 258.7g
Amount Per Serving
Calories
472
Calories from Fat
266
% Daily Value*
Total Fat
29.6g
46%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
19mg
6%
Sodium
241mg
10%
Potassium
191mg
5%
Total Carbohydrates
6.4g
2%
Dietary Fiber
1.4g
6%
Sugars
0.3g
Protein
36.1g
Vitamin A 14% Vitamin C 12%
Calcium 4% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in cholesterol
  • Low in sodium
  • Very low in sugar
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