Steak with Creamy Peppercorn Sauce

A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. And it’s made with just 4 ingredients. Four. FOUR!!!


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

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