Classic Peppercorn Crusted Steak

Ingredients

• 2 (8 oz) beef tenderloin steaks (225g) 2 (8 oz) beef tenderloin steaks (225g)
• 2 tablespoons black peppercorns, coarsely cracked 2 tablespoons black peppercorns, coarsely cracked
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/4 cup brandy (60ml) 1/4 cup brandy (60ml)
• 1/2 cup heavy cream (120ml) 1/2 cup heavy cream (120ml)
• Salt, to taste Salt, to taste
• Fresh thyme leaves, for garnish Fresh thyme leaves, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 40g, 20g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Season the steaks generously with salt on both sides.
2. 2.
   Press the cracked black peppercorns onto both sides of the steaks, ensuring an even coating.
3. 3.
   In a large skillet, heat the butter and olive oil over medium-high heat.
4. 4.
   Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or adjust the cooking time according to your desired doneness.
5. 5.
   Remove the steaks from the skillet and let them rest on a cutting board.
6. 6.
   In the same skillet, carefully add the brandy and ignite it with a long match or lighter. Allow the flames to subside.
7. 7.
   Reduce the heat to medium-low and add the cream to the skillet. Stir well to combine.
8. 8.
   Simmer the sauce for 2-3 minutes until it thickens slightly.
9. 9.
   Season the sauce with salt to taste.
10. 10.
    Slice the steaks and serve them drizzled with the brandy cream sauce.
11. 11.
    Garnish with fresh thyme leaves.

Treat your ingredients with care...

• Peppercorns — For the best flavor, use whole black peppercorns and coarsely crack them using a mortar and pestle or a spice grinder just before using.
• Brand — Choose a good quality brandy for the sauce, as it contributes to the overall flavor. If you prefer a non-alcoholic version, you can substitute it with beef broth or stock.

Tips & Tricks

• Let the steaks come to room temperature before cooking to ensure even cooking.
• Use a cast-iron skillet for the best sear and crust formation.
• If you prefer a milder peppery flavor, you can reduce the amount of cracked peppercorns.
• For a richer sauce, you can add a tablespoon of Dijon mustard to the brandy cream sauce.
• Serve the steak with a side of creamy mashed potatoes or roasted vegetables to complete the meal.

Serving advice

Serve the Peppercorn Crusted Steak hot, sliced, and drizzled with the brandy cream sauce. Accompany it with your choice of side dishes and a fresh green salad for a well-rounded meal.

Presentation advice

Arrange the sliced steak on a warm plate, overlapping the slices slightly. Drizzle the brandy cream sauce generously over the steak, allowing it to pool around the edges. Garnish with fresh thyme leaves for a pop of color.