Steak in peppercorn sauce is perennially popular. Found on menus worldwide from pubs to gourmet restaurants, this French classic is easily whipped up at home. We like ours with grilled asparagus and long-stemmed broccoli, but you can accompany yours with whatever sides you like.
- 2 pounds beef round or favourite cut of beef
- 1 Tbsp oil
- 1 Tbsp black peppercorns, crushed
- 1 Tbsp green or white peppercorns, crushed
- 1 Tbsp butter
- ½ Tbsp garlic, minced
- 1 cup heavy cream
- 1- ½ tsp Dijon mustard
- ½ cup red wine
- ¼ cup brandy
- 2 tbsp fresh parsley, chopped
1Remove fat from steak. Combine peppercorns, butter and garlic. Spread evenly on both sides of the steak. Heat the oil in a heavy skillet over medium-high heat. Add the steak and brown on both sides to desired degree of doneness. For beef round allow 5 minutes for rare and 7 to 8 minutes for medium rare – cooking time for different cuts and thicknesses will vary. Place on serving platter and keep warm.
2Add the wine and brandy to the pan. Cook over high heat, scraping all the particles off the bottom, until reduced to 1/4 of a cup. Add the cream and mustard, continue cooking until reduced to the thickness of gravy. Just before serving, stir in the parsley.
3Cut the steak diagonally across the grain into thin slices, pour sauce over the top and serve immediately.
Originally published on our sister site, France Today