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Peppercorn Steak

"A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan-fried, then finished with a creamy peppercorn and brandy cream sauce. This is great for two, or for one hungry person!"

Ingredients :

• 1 (12 ounce) top sirloin, rib-eye, or T-bone steak, 1-inch thick
• salt to taste
• 2 tablespoons whole black peppercorns, coarsely ground
• oil, or as needed
• 1/2 shallot, minced
• 1/4 cup brandy
• 1/4 cup beef stock
• 1/4 cup heavy whipping cream

Instructions :

Prep : 5M	Cook : 2M	Ready in : 20M

• Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.
• Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet.
• Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly; add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.

Notes :

• Always take out your steak 15 to 20 minutes before you want to cook it, so it can come to room temperature.
• You can also use cognac instead of brandy.

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