Steak with Peppercorn Sauce
Creamy and decadently rich sauce that is perfect for any kind of steak.
Servings Prep Time
2people 15minutes
Cook Time
30minutes
Servings Prep Time
2people 15minutes
Cook Time
30minutes
Ingredients
  • 2 Rib Eye SteaksCap Steak is preferable
  • 2Tb buttersalted
  • 1Tb olive oil
  • kosher saltto taste
  • 1/3cup Marsala wineNot “cooking wine”– get actual Marsala wine
  • 3/4cup beef brothchicken broth works fine too
  • 3/4cup heavy cream
  • 1Tb whole black peppercornssmash these in a mortar and pestle
Instructions
  1. Preheat oven to 375.
  2. Bake unseasoned steaks for 15 minutes on a sheet pan drizzled with some olive oil.
  3. Remove steaks, sprinkle kosher salt on both sides and let steaks rest while you add butter and olive oil to a large cast iron skillet on medium high.
  4. When butter begins to bubble, add steaks to the skillet and cook for 3-4 minutes per side. Remove steaks from skillet and let rest again, tented with foil.
  5. Don’t clean skillet out–add Marsala wine and scrape up any browned bits from the steak. Let reduce by half, about 2 minutes.
  6. Add broth and reduce by half again, about 4 minutes.
  7. Add peppercorns and cream and bring to a bubbling simmer to thicken.
  8. Reduce heat and taste to see if you need more kosher salt.
  9. Spoon sauce onto steak and serve immediately.
Recipe Notes
Nutrition Facts
Steak with Peppercorn Sauce
Amount Per Serving
Calories 541 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 29g 145%
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Cholesterol 155mg 52%
Sodium 795mg 33%
Potassium 77mg 2%
Total Carbohydrates 8g 3%
Sugars 6g
Protein 2g 4%
Vitamin A 34%
Vitamin C 1%
Calcium 6%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

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