Peppercorn Steak Sauce Recipe
This Peppercorn Steak Sauce recipe delivers a rich, creamy sauce with a robust peppercorn flavor, perfectly complementing tenderloin steaks seared to perfection. The dish features a delectable blend of butter, Worcestershire sauce, cream, and fresh thyme, creating a luxurious sauce that thickens beautifully with simmering. Ideal for serving alongside steamed or air-fried broccoli, this classic steak preparation is a quick yet elegant option ready in just 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Steak
- 4 pieces tenderloin steaks (6 oz each, defrosted)
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons coarse ground black pepper (to taste)
Sauce
- 2 tablespoons butter
- 3-4 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 1 cup cream (18% fat or more)
- 1/2 teaspoon salt
- 1-2 tablespoons coarse peppercorns or whole peppercorns (green peppercorns in brine optional)
- 2 tablespoons fresh thyme leaves
Instructions
- Preheat the pan: Warm a heavy-duty pan over medium-high heat to ensure a good sear and heat retention for cooking the steaks.
- Season the steaks: Generously season both sides of the tenderloin pieces with salt and additional coarse ground black pepper according to taste for robust flavor.
- Sear the steaks: Add butter to the hot pan, then sear the steaks for 4-5 minutes on each side. Also sear the edges to lock in juices and develop a flavorful crust.
- Add sauce ingredients: Pour in Worcestershire sauce and cream, stirring lightly and bringing the mixture to a gentle simmer over medium heat.
- Simmer the sauce: Let the sauce cook with the steaks for about 5 minutes until it thickens slightly, infusing the sauce with the steak’s flavors.
- Season the sauce: Adjust seasoning with salt and coarse ground peppercorns, then finish by stirring in fresh thyme leaves for aroma and taste.
- Serve: Plate the steaks and pour the peppercorn sauce over them. Serve with steamed or air-fried broccoli for a balanced meal.
Notes
- Use cream with at least 18% fat to ensure the sauce thickens nicely and has a rich texture.
- For a more intense peppercorn flavor, lightly crush the coarse peppercorns before adding to the sauce.
- If green peppercorns in brine are not available, substitute with whole black peppercorns.
- Allow steaks to rest for a few minutes after cooking to retain juices when serving.
- This dish pairs well with steamed or air-fried vegetables like broccoli to keep the meal balanced and nutritious.
Find it online: https://cheftinaskitchen.com/peppercorn-steak-sauce-recipe/
