Peppercorn Steak

If you have around 45 minutes to spend in the kitchen, Peppercorn Steak might be a spectacular gluten free recipe to try. This recipe serves 4. One portion of this dish contains around 47g of protein, 45g of fat, and a total of 643 calories. For $6.63 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1399 people found this recipe to be delicious and satisfying. It is perfect for valentin day. It works well as a main course. Head to the store and pick up heavy cream, parsley, grapeseed oil, and a few other things to make it today. It is brought to you by Simply Recipes. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Peppercorn Steak, Balsamic Peppercorn Steak, and Steak Peppercorn Salad.

Servings: 4

 

Ingredients:

1 cup beef broth or stock (for gluten-free version use gluten-free stock)

3 Tbsp black peppercorns, cracked

1/4 cup cognac or other brandy

2 tablespoons grapeseed oil, canola oil, or other high smoke-point oil

1/4 cup heavy cream

1/4 cup finely chopped parsley

Salt

1/4 cup finely chopped shallots or onions

4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)

Equipment:

kitchen thermometer

aluminum foil

baking sheet

paper towels

tongs

frying pan

wooden spoon

Cooking instruction summary:

1 Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.2 Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or anodized aluminum.) When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.3 Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.4 Make the sauce. Add the shallots and sauté for 2 minutes. Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the brandy is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the steaks). Taste for salt and add if needed.Pour the sauce over the steaks right when you serve.

 

Step by step:


1. 1 Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.2

2. Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or anodized aluminum.) When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.3 Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.4 Make the sauce.

3. Add the shallots and sauté for 2 minutes.

4. Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the brandy is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).

5. Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the steaks). Taste for salt and add if needed.

6. Pour the sauce over the steaks right when you serve.


Nutrition Information:

Quickview
652k Calories
47g Protein
44g Total Fat
7g Carbs
25% Health Score
Limit These
Calories
652k
33%

Fat
44g
69%

  Saturated Fat
18g
115%

Carbohydrates
7g
3%

  Sugar
1g
1%

Cholesterol
158mg
53%

Sodium
400mg
17%

Alcohol
5g
28%

Get Enough Of These
Protein
47g
95%

Selenium
56µg
80%

Zinc
11mg
79%

Vitamin K
82µg
79%

Vitamin B12
3µg
64%

Vitamin B3
11mg
59%

Manganese
1mg
51%

Vitamin B6
0.99mg
49%

Phosphorus
365mg
37%

Vitamin B2
0.59mg
35%

Iron
5mg
29%

Potassium
819mg
23%

Magnesium
67mg
17%

Vitamin B1
0.22mg
15%

Copper
0.3mg
15%

Vitamin A
610IU
12%

Fiber
2g
10%

Vitamin E
1mg
10%

Vitamin C
6mg
8%

Calcium
72mg
7%

Folate
20µg
5%

Vitamin D
0.33µg
2%

Vitamin B5
0.21mg
2%

covered percent of daily need
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