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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pan Seared Steak in Creamy Peppercorn Sauce

[heart_this] · Feb 10, 2020 · 9 Comments

Pan Seared Steak in Creamy Peppercorn Sauce

Steaks seared to perfection and topped in a creamy peppercorn sauce! Yum!

Steak is one of my favourite foods, especially pan seared to perfection and topped with a simple pan sauce like this creamy peppercorn sauce! This recipe is as simple as pan searing steak, followed by making a sauce in the same pan with butter, shallots, garlic, beef broth, cream and plenty of fresh cracked black peppercorns! The sauce is so simple and yet so good! Drench your steaks in the creamy peppercorn sauce along with you mashed potatoes (or mashed cauliflower) and any other vegetables that you may be serving. This pan seared steak in creamy peppercorn sauce is perfect for any occasion (including Valentine’s Day!) and given how quick and easy it is to make, you’ll be making it all the time!

The peppercorn sauce is great when made with steaks but it’s also good with so many other things and you can make it without cooking steaks so I have included a second version of the recipe with just the creamy peppercorn sauce!

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce
Pan Seared Steak in Creamy Peppercorn Sauce

Pan Seared Steak in Creamy Peppercorn Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Steaks seared to perfection and topped in a creamy peppercorn sauce! Yum!

ingredients
  • 2 tablespoons oil
  • 1 pound steak (such as rib eye, t-bone, striploin, etc.)
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1+ tablespoon coarsely crushed black peppercorns
  • salt to taste
directions
  1. Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness (about 2-4 minutes per side for medium-rare), before setting aside.
  2. Reduce the heat to medium, add the butter, let it melt and start to foam before adding the shallots and garlic and cooking until fragrant, about a minute.
  3. Add the beef broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
  4. Add the cream and peppercorns, bring to a boil and simmer until it thickens a bit, about 3-5 minutes before seasoning with salt to taste.
  5. Enjoy the steaks smothered in the peppercorn sauce!
Option: Add 1/2 teaspoon chopped thyme!
Option: Add 1 tablespoon lemon juice!
Option: Add 1/2 teaspoon worcestershire!
Option: Add 1/2 tablespoon soy sauce!
Option: Add 1/4 cup grated parmesan cheese! (Or 1 teaspoon nutritional yeast.)
Nutrition Facts: Calories 493, Fat 41g (Saturated 18g, Trans 1g), Cholesterol 126mg, Sodium 113mg, Carbs 5g (Fiber 0.8g, Sugars 2g), Protein 24g

Nutrition by: Nutritional facts powered by Edamam
Creamy Peppercorn Sauce

Creamy Peppercorn Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4(4 1/4 cup servings)

A quick and easy creamy peppercorn sauce that’s great on steaks, grilled portobello mushrooms, mashed potatoes etc.

ingredients
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup beef broth (or vegetable broth)
  • 1/2 cup heavy cream
  • 1+ tablespoon coarsely crushed black peppercorns
  • salt to taste
directions
  1. Melt the butter in a pan over medium heat until it starts to foam before adding the shallots and garlic and cooking until fragrant, about a minute.
  2. Add the broth, cream, and peppercorns, bring to a boil and simmer until it thickens a bit, about 3-5 minutes, before seasoning with salt to taste.
Option: Add 1/2 teaspoon chopped thyme!
Option: Add 1 tablespoon lemon juice!
Option: Add 1/2 teaspoon worcestershire!
Option: Add 1/2 tablespoon soy sauce!
Option: Add 1/4 cup grated parmesan cheese! (For vegetarian add 1 teaspoon nutritional yeast!)
Nutrition Facts: Calories 173, Fat 16g (Saturated 10g, Trans 0), Cholesterol 56mg, Sodium 73mg, Carbs 5g (Fiber 0.8g, Sugars 2g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
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6 Ingredients, American, Beef, Food, Gluten-free, Low-carb, Main Course, One-Pan, Recipe, Sauce, Vegetarian

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Reader Interactions

Comments

  1. Ann says

    February 11, 2020 at 11:01 am

    Yum ! Thanks for all your recipes, Kevin! We have a pot luck here at WV each month and you give me such great ideas !!!

    Reply
  2. Mona says

    February 13, 2020 at 5:58 am

    Yummy.. Very creative… Can you suggest a vegetables instead of steak 🙂

    Reply
    • kevin says

      February 13, 2020 at 10:30 am

      Portobello mushrooms are great with the peppercorn sauce!

      Reply
  3. Joni Jacks says

    February 15, 2020 at 5:15 pm

    Hi Kevin,
    I have been following you for years because you have such amazing recipes all the time.
    Anyway here in the United States the Instant Pot is all the rage. I would love to see recipes you create
    and share with all of us.

    Reply
  4. Amy McCord says

    October 24, 2020 at 7:51 pm

    Awesomeness!!!!! Had a rather thick steak, so pan seared, finished cooking in a 400 degree oven for about 6 min. Perfect medium. Removed steak to plate and tented with foil. Put skillet back on med/hi heat, deglazed with white wine, and proceeded with sauce, to which I added a bit of Worcestershire. Turned off heat and whisked in another tablespoon of ice cold butter to finish. Fantastic! Will be making often!

    Reply
  5. Tami says

    December 19, 2020 at 9:49 pm

    Hello! I’m looking to make this for Christmas dinner for seven people any advice on how to make that large of a quantity of sauce? I have seven flat iron steaks I was going to sear in the pan and then put it in the oven to rest while I made the sauce. Do you think I could make the straight peppercorn sauce and put it in like a crockpot.? I am totally shooting in the dark here. Thanks a bunch. Oh serving it with rosemary potatoes and carrots.

    Reply
    • kevin says

      December 21, 2020 at 8:38 am

      That sounds like an amazing meal! Yes, you can make the straight peppercorn sauce and you could put it in a slow cooker to keep it warm. Enjoy!

      Reply
  6. Johanna says

    May 12, 2021 at 3:19 am

    This recipe is soooo good. I made it for the first time yesterday but made some changes. I sub’d vegan butter for oil, beef bone broth for beef broth and added 1 cup of cream instead of 1/2 cup. To thicken I added flour and water. It was still awesome!!!! It was the sauce for my pinwheel stuffed flank steak. I will definitely follow you. Take care!!!!!
    Jojo

    Reply
  7. Cindy Finden says

    June 10, 2022 at 5:44 pm

    This is such a wonderful dish! I make it with GREEN peppercorns that come brined in little jars like capers. That’s how the French make it. Bon appetit!

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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