Cooked - Beef: Peppercorn Crusted Steak With Creamy Peppercorn Sauce

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Beef: Peppercorn Crusted Steak With Creamy Peppercorn Sauce

2.0

1 (10-ounce) boneless ribeye steak

1 tablespoon black peppercorns, coarsely ground

1 teaspoon salt

1 tablespoon olive oil

¼ cup butter

¼ cup all-purpose flour

1 cup heavy cream

½ cup beef broth

1 teaspoon Dijon mustard

¼ teaspoon salt

⅛ teaspoon black pepper

Season the steak with salt and pepper.
Press the black peppercorns into the steak on both sides.
Heat olive oil in a large skillet over high heat.
Sear the steak for 2-3 minutes per side, or to your desired level of doneness.
Remove the steak from the pan and let it rest for 5 minutes.
Melt butter in the same skillet over medium heat.
Whisk in flour and cook for 1 minute.
Gradually whisk in heavy cream and beef broth until smooth.
Bring to a simmer and cook until thickened, stirring occasionally.
Stir in Dijon mustard, salt, and pepper.
Slice the steak and top with the creamy peppercorn sauce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥩Steak

Cuisine🇺🇸American

Occasions🍽️Dinner🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

Created 84 weeks ago

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