Description
A rich and flavorful black peppercorn sauce that elevates your steak to a gourmet level.
Ingredients
Scale
- 4 ribeye steaks (about 1 inch thick)
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt to taste
Instructions
- Season the ribeye steaks with salt and crushed black peppercorns on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest on a plate.
- In the same skillet, reduce the heat to medium and add butter. Once melted, add the finely chopped shallot and sauté until translucent, about 2-3 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Bring to a gentle boil and reduce by half, about 5-7 minutes.
- Stir in the heavy cream and Dijon mustard, and simmer for an additional 3-4 minutes until the sauce thickens. Season with salt to taste.
- Slice the rested steaks and pour the black peppercorn sauce over them before serving.
Notes
- For a spicier sauce, add more crushed peppercorns.
- This sauce pairs well with mashed potatoes or steamed vegetables.
- Store any leftover sauce in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 140 mg