Elegant and Flavorful Peppercorn Steak Recipe

If you’re craving a restaurant-quality steak dinner without the white tablecloth price tag, this peppercorn steak recipe delivers big flavor with surprisingly simple steps. The magic lies in the creamy, brandy-laced peppercorn sauce a bold and velvety addition that elevates juicy sirloin steaks into a gourmet experience.

This dish leans into classic French technique with a few accessible shortcuts (like au jus mix and brandy) that make it perfect for a cozy dinner party or an indulgent night in. Here’s how to make it.

Ingredients

• Four 7-ounce top sirloin steaks

• ½ (0.5-ounce) package au jus mix

• 2 ounces brandy

• 2 tablespoons margarine (or unsalted butter, if preferred)

• 2½ tablespoons all-purpose flour

• 1 cup heavy cream (such as Minor's Culinary Cream or standard heavy cream)

• 1½ tablespoons coarsely ground black pepper

Directions

1. Grill the Steaks
   Preheat your grill to medium heat. While the sauce simmers, grill the steaks to your desired doneness about 4 to 5 minutes per side for medium-rare, depending on thickness. Let them rest while you prepare the sauce.

2. Make the Au Jus Base
   In a medium saucepan, bring 4 cups of water to a boil over medium heat. Stir in the au jus mix and brandy. Let it boil uncovered for 10 minutes to concentrate the flavors.

3. Prepare the Roux
   In a separate small saucepan, melt the margarine over medium heat. Stir in the flour and cook for 5 minutes, whisking constantly, until it forms a light golden roux.

4. Finish the Sauce
   Slowly whisk the roux into the boiling au jus mixture until smooth. Reduce the heat and stir in the heavy cream and coarsely ground black pepper. Let simmer for another 2 to 3 minutes until thickened and silky.

5. Plate and Serve
   Arrange the grilled steaks on individual plates and generously spoon the peppercorn sauce over each. Serve with a side of roasted vegetables, mashed potatoes, or a crisp green salad for balance.

A Few Pro Tips

• Swap the brandy: If you don’t have brandy, cognac or bourbon can work in a pinch for a slightly smokier flavor.

• Make it dairy-free: Use plant-based butter and coconut cream for a dairy-free version. The texture will be similar, though the flavor will vary slightly.

• Turn up the heat: For a spicier sauce, add a pinch of crushed red pepper or an extra dash of freshly cracked pepper.

Whether you're serving this on a weeknight or special occasion, the combination of seared steak and luscious peppercorn cream sauce is a guaranteed crowd-pleaser.

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