Prepare the Steaks:
Season the steaks with salt and crushed black peppercorns on both sides, pressing the peppercorns into the meat.
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or cook to your desired doneness.
Remove the steaks from the pan and let them rest under foil while you make the sauce.
Make the Creamy Peppercorn Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, sautéing for about 1-2 minutes until fragrant and softened.
Stir in the additional crushed black peppercorns and cook for another minute.
Pour in the beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan for added flavor.
Lower the heat and add the heavy cream. Simmer the sauce for 3-5 minutes until it thickens slightly. For a richer flavor, stir in the sour cream or crème fraîche at this point.
Taste and adjust salt, if necessary.
Serve:
Spoon the creamy peppercorn sauce over the rested steaks and garnish with fresh parsley.
Serve with roasted vegetables, mashed potatoes, or your favorite side dish.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Calories: Approximately 450 kcal per serving
This Peppercorn Steak with Creamy Sauce is a luxurious and flavorful dish, with tender, seared beef paired with a rich and peppery sauce that elevates every bite!
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