Grilled Steak with Peppercorn Sauce Recipe
An exciting but simple recipe for steak au poivre or steak with peppercorn sauce.
Ingredients
- 2 filet Mignon or New York strip steaks (about 1.5 inches thick)
- 2 tablespoons whole black peppercorns coarsely cracked
- Kosher salt to taste
- 1 tablespoon oil canola or grapeseed
- 2 tablespoons butter unsalted
- ¼ cup red wine
- ½ cup prepared demi glace (homemade or high-quality store-bought)
- 3 tablespoons heavy cream optional for a softer finish
Instructions
Prep the Steaks
- Pat steaks dry. Press cracked pepper onto both sides of the steaks. Season lightly with kosher salt.
Sear the Steaks
- Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat. When hot, sear steaks 3–4 minutes per side for medium-rare, adjusting for thickness. Remove to a plate and tent with foil.
Deglaze the Pan
- Turn the heat to medium. Add wine carefully (off the heat if needed to avoid flame). Scrape up browned bits.
Prepare the Sauce
- Stir in demi-glace and simmer for 3–5 minutes until thickened. Optional: Stir in cream for a richer sauce.
Finish
- Stir in remaining tablespoon of butter. Return steaks briefly to pan to warm and coat with sauce.
Serve
- Spoon sauce over steaks and serve immediately. Excellent with pommes purée or haricots verts.