Steak With Peppercorn Sauce 🥩

Name: Steak With Peppercorn Sauce
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 steaks; 0.75 cup heavy cream; 0.5 cup beef stock; 2 tbsp black pepper; 2 tbsp butter; 1 shallot; 1 tbsp Dijon mustard; 1 tbsp vegetable oil; 1 tsp salt

Seared steaks draped in a creamy cracked pepper pan sauce that tastes straight out of a French bistro.

30 min · Comfortable · 620 cal · 46g protein · $5.50/serving · French

High-Protein Low-Carb

30minutes

2servings

620calories

46gprotein

$5.50per serving

Ingredients (serves 2)

2 steaks
0.75 cup heavy cream
0.5 cup beef stock
2 tbsp black pepper
2 tbsp butter
1 shallot
1 tbsp Dijon mustard
1 tbsp vegetable oil
1 tsp salt

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Instructions

1
Coarsely crack the peppercorns and press them onto both sides of the salted steaks.
2
Heat the oil in a 12-inch skillet over medium high heat and sear the steaks for 3 to 4 minutes per side to 130°F for medium rare.
3
Move the steaks to a plate to rest and lower the heat to medium.
4
Melt the butter in the same pan and cook the minced shallot for 2 minutes.
5
Pour in the beef stock and simmer until reduced by half, about 2 minutes, then stir in the cream and Dijon.
6
Simmer the sauce until it coats a spoon, about 3 minutes, then add any resting juices from the steaks.
7
Plate the steaks and pour the peppercorn sauce over the top.