How to Make Sherwin Williams Peppercorn Exterior Brick

Peppercorn Steak

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Recipe Summary Peppercorn Steak

A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan-fried, then finished with a creamy peppercorn and brandy cream sauce. This is great for two, or for one hungry person!

Ingredients | Sherwin Williams Peppercorn Exterior Brick

1 (12 ounce) top sirloin, rib-eye, or T-bone steak, 1-inch thick

salt to taste

2 tablespoons whole black peppercorns, coarsely ground

oil, or as needed

½ shallot, minced

¼ cup brandy

¼ cup beef stock

¼ cup heavy whipping cream

Directions

Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.

Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet.

Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly; add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.

Always take out your steak 15 to 20 minutes before you want to cook it, so it can come to room temperature.

You can also use cognac instead of brandy.

Info | Sherwin Williams Peppercorn Exterior Brick

prep: 5 mins cook: 15 mins total: 20 mins Servings: 2 Yield: 2 servings

TAG : Peppercorn Steak

Meat and Poultry Recipes, Beef, Steaks, Sirloin Steak Recipes,

Images of Sherwin Williams Peppercorn Exterior Brick

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