Western Pepper Steak
Western Pepper Steak features tender beef tenderloin coated in crushed peppercorns, seared to perfection, and served with a flavorful pan sauce, ideal for a quick and elegant meal.
Ingredients
Instructions
- Put peppercorns into a plastic bag and crush gently with a rolling pin.
- Press crushed peppers into both sides of the beef tenderloin slices.
- Heat 3 tablespoons of butter and oil in a large, heavy skillet over high heat.
- Brown the steaks on both sides and cook to desired degree of doneness.
- Season with salt to taste.
- Remove steaks to a warm serving platter.
- Reduce heat and add beef broth to the skillet.
- Stir well to loosen crumbs from the bottom of the pan.
- Continue cooking until the sauce has reduced slightly; stir in 1 tablespoon of butter.
- Pour the sauce over the steaks and serve.
Tips & Substitutions
For a more intense flavor, consider marinating the beef in a mixture of soy sauce and garlic for a few hours before cooking. You can substitute black pepper for the peppercorns if needed, though the texture will differ. To achieve a perfect sear, ensure your skillet is hot enough before adding the beef. This recipe can be paired with sides like roasted vegetables or mashed potatoes for a complete meal.
Serving Suggestions
Serve the Western Pepper Steak hot, drizzled with the sauce from the skillet. It pairs beautifully with creamy mashed potatoes or a fresh garden salad. For an impressive meal, consider serving alongside a glass of red wine. You can also browse more American recipes for complementary dishes.
Storage & Reheating
Leftover steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a skillet over low heat with a splash of beef broth to maintain moisture, covering with a lid until warmed through. Avoid overheating to prevent drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Western Pepper Steak contains roughly 1821 calories, with 3g protein, 1g carbohydrates, and 204g fat. Note that it is relatively high in sodium, at 1789mg per serving (78% 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 a different cut of beef for this recipe?
Yes, while beef tenderloin is ideal for its tenderness, you can use sirloin or ribeye as alternatives. Just adjust the cooking time based on the thickness of the steak and your desired doneness.
What can I serve with Western Pepper Steak?
This dish pairs well with a variety of sides, such as steamed asparagus, roasted potatoes, or a light salad. The rich sauce complements creamy dishes like macaroni and meatballs perfectly.
How do I know when the steak is cooked to my liking?
To check for doneness, use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Alternatively, you can press the steak; it should feel firm but springy for medium-rare.
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).