Steak with Creamy Peppercorn Sauce

 I LOVE steak... a good steak with a good sauce... mushroom & butter sauce... yum.  I tried this creamy Peppercorn sauce last week and it was sooooo good!! Served with cauliflower mash and steamed veggies, it's a good way to start off a new year I think.

Steak with Creamy Peppercorn Sauce

2 or 3 New York Steaks or boneless Rib Eyes (or steak of your choice)

Salt and Pepper ( or a good peppery steak rub)

Worcestershire sauce

1 Tablespoon Olive oil or avocado oil

Sauce: 

1/3 cup Brandy or cognac

3/4 cup Beef Broth / stock

1/2 cup heavy cream

2 - 3 teaspoon coarsely crushed whole black peppercorns

Instructions:

Take steak out of the fridge about 1/2 an hour before you plan to start cooking. I sprinkle Worcestershire sauce on my steaks and then the rub. I do this to both sides then let the steak rest and come up to room temperature. 

Crush the Peppercorns using a plastic bag and rolling pin, mortar and pestle or the side of a sturdy knife.

Steaks: 

Heat oil in a skillet over high heat until smoking. Add the steaks and cook the first side for 2 minutes until its has a great crust, then flip and cook the other side for 2 minutes (for medium rare) I like to check my steak with a thermometer, I usually like my steaks from 130 to 135 degrees. Remember the steak will continue to cook a little out of the pan and will come up a degree or two while resting.

Stack the steaks then use tongs to sear the fat strip along the sides for a minute or two. Transfer to a plate or small baking sheet and cover loosely with foil and let rest while you make the sauce.

Sauce:

Turn the heat down to about Medium-high heat on the skillet you cooked the steak in, then add the Brandy / cognac and simmer rapidly, scraping up the bits from the bottom of the pan. Let this cook and reduce for about a minute. This should cook off the harsh alcohol smell as well, about 1 minute.

Add beef broth, bring to a simmer and let simmer for 2 to 3 minutes or until it is reduced by half. 

Turn the heat to medium low and add the cream and crushed pepper corns, simmer for about 2 minutes until it thickens. Don't let this boil rapidly or it will split. 

Taste the sauce and add salt and pepper to taste if needed.

Transfer steaks to serving plates and spoon the sauce down the center. 

Enjoy!