Friday, October 18, 2013

Strip Steak with Brandy Peppercorn Cream Sauce


  • (2) 7 oz steaks
  • 1 tbsp butter, melted
  • salt and pepper
Brandy Peppercorn Sauce:
  • ½ tsp coarsely crushed black peppercorns
  • 1 tsp green peppercorns (pickled)
  • 1 tbsp butter
  • 1/4 cup beef broth
  • 1 cup heavy whipping cream
  • 2 Garlic cloves, minced
  • 3-4 tbsp Brandy


  1. Preheat oven to 375 F. Heat a cast iron skillet over medium heat.
  2. Brush steaks with melted butter and sprinkle with salt and pepper.
  3. Sear steaks on skillet, about 1-2 minutes per side.
  4. Transfer to oven for  3-4 minutes per side, or until internal temperature reaches about 130 F for medium rare (The temperature will rise during resting).
  5. Remove steaks from oven, keep warm, and let rest while making sauce.
  6. Add butter and garlic to pan, sauté 2-3 mins until it is just beginning to brown.
  7. Add broth, reduce until almost gone.
  8. Add brandy, cream, and both peppercorns. Reduce until it has reached your desired consistency.
  9. Spoon sauce over steaks and serve with Prosciutto and Sun-Dried Tomato Wrapped Asparagus.

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