Easiest Way to Prepare Tasty Peppercorn Steak

Peppercorn Steak. Classic Steak au Poivre, or steak with a creamy peppercorn sauce. A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. Season both sides of the steak with salt.

This classic peppercorn steak and chips recipe is a real crowd pleaser and perfect for a romantic meal for two or if you're hosting a dinner party and want to impress. Brown steak on both sides in frying pan over medium-high heat in butter-oil mixture. To pan add onion, peppercorns, whipping cream. You can cook Peppercorn Steak using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Peppercorn Steak

1. Prepare 1 tbsp of whole black peppercorns, crushed.
2. You need 2 of boneless beef top loin steaks (8 ounces each).
3. It’s 2 of to 3 tablespoons butter, melted.
4. It’s 1 of to 2 garlic cloves, minced.
5. Prepare 1 tbsp of worcestershire sauce.
6. It’s 1/2 cup of red wine or beef broth.
7. It’s 1 tsp of ground mustard.
8. You need 1/2 tsp of sugar.
9. It’s 2 tsp of cornstarch.
10. Prepare 1 tbsp of water.

Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. If you're going for steak for a loved one this Valentine's day, jazz it up with this creamy peppercorn sauce recipe. This can be made without alcohol if you. Whether you grill, bbq, bake or even cut them up & throw them in a stir fry these seitan steaks are simply incredible.

Peppercorn Steak step by step

1. Rub pepper over both sides of steaks. Refrigerate for 15 minutes in an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium, add butter and garlic, cook for 4 to 6 minutes, turning steaks once. Add Worcester shire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove steaks and keep warm..
2. Combine wine or broth, mustard and sugar, add to pan. Stir to loosen browned bits. Combine cornstarch and water until smooth, add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks..
3. Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steam, ambassador steak or boneless club steak in your region..

After cooking them in the broth you can freeze them. Home » Cuisine » French » Steak with Peppercorn Sauce (Steak au Poivre). A nice piece of steak is hard to turn down, especially when it is served with a creamy peppercorn sauce. Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results?