Introduction
Pepper steak, also known as steak au poivre, is a classic dish that consistently delivers a delightful culinary experience. The star of the show is a beautifully seared steak, generously coated in cracked peppercorns, offering a bold and aromatic flavor profile that’s both sophisticated and comforting. But what truly elevates this dish to restaurant-quality status is the creamy pan sauce, a luscious concoction born from the flavorful remnants left in the pan after searing the steak. This sauce, rich with butter, cream, and the essence of the beef, perfectly complements the peppery bite of the steak, creating a harmonious balance of flavors that will tantalize your taste buds.
This pepper steak recipe makes it easy to recreate a restaurant-worthy meal in the comfort of your own kitchen. With simple techniques and readily available ingredients, you can achieve a perfectly cooked steak with a deeply flavorful crust and a creamy pan sauce that will have everyone asking for seconds. Forget complicated recipes and hours spent in the kitchen; this recipe is designed for both ease and exceptional taste. Whether you’re looking for a special occasion dinner or a satisfying weeknight meal, this pepper steak with creamy pan sauce is sure to impress.
Nutritional Information
Per serving (approximate values):
- Calories: 650 kcal
- Protein: 45g
- Carbohydrates: 8g
- Fat: 48g
- Fiber: 1g
- Sodium: 350mg
Ingredients
- Steak: 2 (6-8 ounce) filet mignon or sirloin steaks, about 1-inch thick
- Peppercorns: 2 tablespoons whole black peppercorns, coarsely cracked
- Salt: 1 teaspoon kosher salt
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons unsalted butter
- Shallot: 1 small shallot, finely minced
- Beef Broth: 1/2 cup low-sodium beef broth
- Heavy Cream: 1/2 cup heavy cream
- Dijon Mustard: 1 teaspoon Dijon mustard
- Fresh Parsley: 2 tablespoons chopped fresh parsley, for garnish