Peppercorn-Crusted Steak with Creamy Pan Sauce

Cooking time varies by steak thickness. Follow your preferred safe doneness guidance.

Servings: 2   Approximate total time: 30 minutes

Ingredients

  • 2 steaks, about 200 g each
  • 2 tbsp coarsely crushed TAAM mixed peppercorns
  • ½ tsp salt
  • 1 tbsp neutral oil
  • 1 tbsp butter
  • 1 small shallot, finely chopped
  • ⅓ cup beef stock
  • ⅓ cup heavy cream
  • 1 tsp Dijon mustard (optional)

Instructions

  1. Pat steaks dry, season with salt and press crushed peppercorns onto both sides.
  2. Heat oil in a heavy skillet over medium-high heat. Sear steaks about 3–5 minutes per side depending on thickness and preferred doneness.
  3. Check internal temperature with a thermometer and rest steaks on a plate for 5 minutes.
  4. Lower heat, add butter and shallot to the pan and cook 1 minute.
  5. Add stock, scraping browned bits. Simmer until reduced by about half, then stir in cream and mustard.
  6. Simmer until lightly thickened and spoon sauce over steaks.

Shop the spices in this recipe

Photo is a representative food photograph, not a photograph of a TAAM-tested preparation.