Green Peppercorn Steak
Tender steaks coated with green peppercorns in a creamy, flavorful sauce with shallots, brandy, and Dijon mustard, perfect for an elegant and robust meal.
Ingredients
Instructions
- Rinse and drain green peppercorns and set aside.
- In a skillet, melt butter and cook the steaks until browned on each side, about 4 minutes per side; remove and keep warm.
- Add shallot to the skillet and cook until softened.
- Stir in tomato paste, then add brandy, scraping up any browned bits from the pan.
- Return the steaks to the pan, add green peppercorns, Dijon mustard, and salt.
- Pour in whipping cream, bring to a simmer, and cook until the sauce thickens slightly, about 5 minutes.
- Serve the steaks with the sauce spooned over.
Tips & Substitutions
For the best flavor, use fresh green peppercorns if available; otherwise, jarred ones work as well. If you prefer a milder sauce, reduce the amount of peppercorns and mustard. For a richer taste, consider adding a splash of heavy cream alongside the brandy. This dish pairs beautifully with a side of mashed potatoes or roasted vegetables.
Serving Suggestions
Serve the green peppercorn steak over a bed of creamy mashed potatoes or alongside sautéed green beans for a balanced meal. A full-bodied red wine, such as Cabernet Sauvignon, complements the rich flavors of the dish. For a lighter option, pair with a fresh salad or roasted vegetables.
Storage & Reheating
Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving directly to prevent overcooking the steak.
Nutrition & Diet Analysis (per serving)
Each serving of Green Peppercorn Steak contains roughly 448 calories, with 3g protein, 3g carbohydrates, and 47g fat. It is an excellent source of vitamin A (46% of the Daily Value). Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of steak for this recipe?
Yes, you can substitute other cuts like ribeye or sirloin. Just ensure the steak is tender and not too thick to cook evenly. Adjust the cooking time as necessary based on the thickness of the meat.
What can I use instead of brandy?
If you don’t have brandy, consider using white wine or even a splash of balsamic vinegar for a different flavor profile. Both alternatives will add a nice acidity and depth to the sauce.
Is there a vegetarian version of this dish?
While this recipe is meat-centric, you can create a vegetarian version by substituting the steak with grilled portobello mushrooms or seitan. Use vegetable broth instead of brandy and adjust the sauce ingredients accordingly for a delicious alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).