Steak with Creamy Peppercorn Sauce

Steak with Creamy Peppercorn Sauce

2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
Salt and pepper
1 tbsp vegetable oil
1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
1/2 cup / 125 ml heavy / thickened cream
2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

  • Take the steaks out of the fridge 20 minutes before planning to cook.
  • Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
  • Just before cooking, sprinkle both sides of steak generously with salt and black pepper.

  • For Full Instruction:

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