🍽️ Elevate Your Dinner: A Perfect Steakhouse Classic
There is no more luxurious way to enjoy a quality cut of steak than bathed in a rich, velvety pan sauce. This recipe for Classic Pan-Seared Steak with Cream Sauce (often a Peppercorn Sauce) teaches you how to achieve a perfect sear on your steaks while building an incredible, flavorful sauce directly in the same pan. The sauce is a blend of savory beef juices, rich cream, and a hint of brandy or wine, creating an unforgettable meal that rivals any steakhouse. This is the ultimate date-night or special occasion dish.
📝 Ingredients You’ll Need
For the Steaks:
- 4 Steaks (Filet Mignon, Sirloin, or Ribeye, about 1-inch thick).
- 1 tablespoon Olive Oil.
- 1 tablespoon Butter.
- 1 teaspoon Salt.
- 1 teaspoon Black Pepper (freshly ground recommended).
- 2 sprigs Fresh Thyme or Rosemary (optional, for basting).
For the Cream Sauce:
- 2 tablespoons Butter.
- 1 small Shallot, finely minced (or 1/4 cup minced onion).
- 1 tablespoon Green or Black Peppercorns (lightly crushed, if whole).
- 1/4 cup Brandy or Dry Red Wine (optional, for deglazing).
- 1 cup Beef Broth (low sodium).
- 1/2 cup Heavy Cream.
- 1/4 teaspoon Dijon Mustard (optional, for tang).
- Fresh Parsley, chopped, for garnish.
🔪 Step-by-Step Instructions
This recipe moves quickly, so have all your ingredients measured and ready before you begin.
1. Sear the Steaks
- Pat the steaks completely dry and season generously with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until the fat is shimmering.
- Carefully place the steaks in the hot pan. Sear for 3-5 minutes per side, depending on thickness and desired doneness.
- Optional Basting: For the last minute of cooking, add the herb sprigs and tilt the pan, spooning the melted butter over the steaks repeatedly.
- Remove the steaks and set them aside on a cutting board to rest, covering them loosely with foil. Do not clean the pan!
2. Build the Sauce Base
- Reduce the heat to medium. Add the 2 tablespoons of butter to the same pan.
- Add the minced shallot and crushed peppercorns. Sauté for 2-3 minutes until the shallots are softened and the peppercorns are fragrant.
3. Deglaze and Simmer
- Deglaze (Optional but Recommended): Carefully pour the brandy or red wine into the pan. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon. Let the liquid reduce by half.
- Pour in the beef broth and bring it to a simmer. Let the broth reduce until it coats the back of a spoon lightly (about 5-7 minutes).
4. Finish the Cream Sauce
- Reduce the heat to low. Stir in the heavy cream and Dijon mustard (if using).
- Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Taste and adjust salt and pepper. If the sauce is too thick, add a splash of broth.
- Slice and Serve: Slice the rested steaks thinly against the grain. Arrange the slices on a serving platter or individual plates.
- Pour the creamy peppercorn sauce generously over the sliced steaks.
- Garnish immediately with fresh chopped parsley.
⭐ Pro Tips and Flavor Variations
- Resting is Essential: Always let your steak rest for 5-10 minutes after searing. This allows the juices to redistribute, ensuring a tender and moist result.
- Mushroom Sauce: To turn this into a Mushroom Cream Sauce, sauté 1 cup of sliced cremini mushrooms after the shallots (in Step 2) and cook until they release their moisture and brown slightly before adding the deglazing liquid.
- Doneness Guide (Internal Temperature): Rare: 125^\circ\text{F} (52^\circ\text{C}); Medium-Rare: 135^\circ\text{F} (57^\circ\text{C}); Medium: 145^\circ\text{F} (63^\circ\text{C}).
- Cream Choice: Heavy cream provides the richest texture, but half-and-half can be used for a slightly lighter sauce.