Peppercorn Steaks Peppercorn Steaks

Peppercorn steaks150 Image by: Peppercorn steaks150 Author: Canadian Living

These steaks are traditionally prepared in a skillet to capture all the meaty juices and brown bits for the peppercorn sauce. However, you can grill the steaks and prepare the sauce on the side, if desired.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: July 2008


Peppercorn Sauce:


Using mortar and pestle or in resealable plastic bag using bottom of pot, crush peppercorns.

Brush steaks all over with oil; coat with peppercorns. In large skillet, fry steaks over high heat, turning once, until desired doneness, 10 minutes for medium-rare. Sprinkle with salt. Transfer to warm plate; tent with foil and let stand for 5 minutes before slicing across the grain.

Peppercorn Sauce: Meanwhile, in same skillet, melt butter over medium heat; cook shallot until softened, about 1 minute. Add brandy and wine; cook, stirring and scraping up any brown bits until reduced by half, about 1 minute.

Add beef broth; cook until reduced by half, about 2 minutes. Strain into heatproof bowl. Wipe out skillet.

Return sauce to skillet. Add cream; simmer until thickened, about 1 minute. Add any accumulated juices from steak. Serve with steaks.

Nutritional facts Per serving: about

  • Sodium 520 mg
  • Protein 35 g
  • Calories 420.0
  • Total fat 26 g
  • Cholesterol 129 mg
  • Saturated fat 14 g
  • Total carbohydrate 4 g


  • Iron 31.0
  • Folate 5.0
  • Calcium 4.0
  • Vitamin A 15.0
  • Vitamin C 2.0
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Peppercorn Steaks