Beef Steaks With Peppercorn Sauce Food

STEAK, CHIPS & QUICK PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
• When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
• Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.

AUSSIE PEPPER STEAK / STEAK WITH CREAMY PEPPER SAUCE

Steps:

• Season raw steaks with salt and freshly cracked pepper.
• Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
• Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
• Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
• Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
• Add cream and thicken to your liking on a low / medium heat.
• Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
• Serve with chips or potato mash.

PEPPERCORN STEAK

Steps:

• 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.

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE

Steps:

• Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
• Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.

FILLET WITH PEPPERCORN SAUCE

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Take the steaks out of the fridge 20 minutes before planning to cook.
• Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

PEPPERCORN SAUCE

Steps:

• Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

PEPPERCORN STEAK

Steps:

• Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
• Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

STEAK WITH BRANDY PEPPERCORN SAUCE

Steps:

• Heat grill to medium-high heat.
• Rub 2 Tbsp. dry rub evenly onto both sides of steak. Grill 6 to 8 min. on each side or until medium-rare (145ºF), or desired doneness. Remove steak from grill; cover. Set aside.
• Bring remaining dry rub, beef broth and brandy to boil in skillet. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 2 to 3 min. or until thickened.
• Slice steak. Serve topped with sauce.

STEAK BURGERS WITH PEPPERCORN SAUCE DIP

Steps:

• To make the peppercorn sauce, heat a large knob of butter in a frying pan and cook half the shallots until soft and golden. Add the vinegar and crushed peppercorns, turn up the heat and cook until the vinegar has almost evaporated, then tip in the stock and Worcestershire sauce, and cook until the liquid is reduced by 1 /2. Add the cream and simmer for 2 minutes. Keep warm.
• To make the burgers, put the mince, remaining shallots and garlic salt in a bowl. Season and mix well, then divide into four balls. Form each burger into a flat patty a bit bigger than the buns (they will shrink a little when cooking).
• Heat a large, heavy frying pan to hot. Lightly oil and season the patties then sear for 2 minutes on each side. Add a slice of cheese to each then grill until the cheese has melted.
• Add lettuce to each bun base. Sit a burger on top then add the onions, gherkins and bun top. Serve each burger with a small bowl of sauce for dipping.

BEEF STEAKS WITH PEPPERCORN SAUCE

Steps:

• season steaks with salt and a generous amount of pepper. Melt butter in heavy skilet over high heat. Add steaks and cook to desired doneness, 4 minutes per side for rare. Transfer steaks to plate, cover with foil to keep warn. Remove skillet from heat. Add wine and ignite with match. Return skillet to het and bring wine to boil, scraping up any browned bits. Add cream and peppercorns and boil until sauce is reduced, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.

FRIED STEAK WITH PEPPERCORN GRAVY SAUCE

Steps:

• Prepare gravy mix in a small saucepan according to package directions. Stir in cream, vinegar, white wine, and peppercorns. Simmer over low heat for a few minutes just to blend the flavors.
• Meanwhile, heat a large skillet over medium-high heat. Season steaks with salt and pepper (if desired) and place in the hot skillet. Fry for 7 to 10 minutes per side, or to your desired degree of doneness. The internal temperature of the steaks should be at least 145 degrees F (63 degrees C) for rare meat.
• Remove steaks to a serving platter or individual plates, and drizzle each one with the gravy. Garnish with peppercorns and fresh parsley for special occasions.

STEAK WITH BLACK PEPPER SAUCE

Steps:

• For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
• Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
• Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
• Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
• Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
• Serve with plain Basmati rice and green salad.

BEEF WITH PEPPERCORN SAUCE & SAUTé POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.
• About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side. Transfer to a plate and cover with foil to rest while you make the sauce.
• Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy. Serve the steaks in chunky slices topped with sauce along with the potatoes, with some green beans, if you like.

SOUS VIDE RIBEYE STEAK WITH PEPPERCORN SAUCE

Steps:

• Get your sous vide equipment ready and filled with water. Set your sous vide device (I use the Anova Sous Vide Precision Cooker) to 134ºF (56.67ºC) for medium rare.
• Pat your steak dry and vacuum seal it. If you do not own a vacuum sealer you may use a heavy duty ziplock bag and apply the water immersion technique to "vacuum" seal it.
• Once your sous vide device properly preheats add in the vacuum sealed steak. And set timer for 2 1/2 hours.
• Once the timer goes off remove steak from water bath. Take the steak out of the bag and pat dry.
• Preheat a cast iron skillet over high heat for at least 10 minutes. Pat steaks dry again and generously season both sides of the steak with salt and fresh cracked black pepper. Add in your oil. Once your oil is shimmering add in your seasoned steak.
• Sear steak flipping every 30 seconds until it is well browned and a nice crust forms (about 1 to 2 minutes total). After you sear each side use tongs to hold your steak up and sear the edges (about 30 seconds on each side).
• Set aside steak to rest. Lower heat to medium and add in the 2 tbsp of butter to the cast iron pan. Once butter is melted add in the diced shallot and saute for 30 seconds while scraping the bottom of the cast iron to release some of the nice browned bits.
• If using, add in the sliced mushroom halves and cook for 1 minute. Next add in the 1 heaped tbsp of fresh cracked black pepper as well as the minced garlic. Stir to combine.
• Turn off the flame and add in the brandy. Here you have two options: flambe the brandy by igniting it with a stick lighter or simply simmer off the brandy.
• Next return the heat to medium and add in the beef stock. Let it reduce by half.
• Add in the cream and stir to combine. Let reduce by half again or to desired sauce thickness. Make sure to stir frequently while reducing to ensure the cream does not burn.
• Simple trick to check for consistency is the spoon test. Dip a spoon into the sauce and hold the spoon horizontally with the back of the spoon facing up. Draw your finger along the spoon so you create a channel in the middle of the sauce. If this channel fills in then the sauce is too thin.
• Once at your desired consistency remove pan from heat and season to taste with salt.
• Now that your sauce and steak are finished it is time to serve. Slice steak across the grain to your preferred thickness and either drizzle sauce on top or keep on the side to dip. Enjoy!

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

ELK STEAKS WITH GREEN PEPPERCORN SAUCE

Steps:

• Trim any visible fat from the steaks.
• Combine the garlic and oil.
• Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
• Grill or broil about five-six minutes per side, depending on the heat level of the grill.
• Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
• GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
• Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min.
• Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
• Remove from heat, stir in peppercorns and correct sea soning.
• Drizzle sauce over steaks.
• Serve at once.

BEEF FILLET STEAKS WITH PEPPER THYME SAUCE

Steps:

• Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
• If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
• Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
• Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
• I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

RECIPETIN EATS X GOOD FOOD: STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• 1. Preheat oven to 180C fan-forced (200C conventional). Place a rack over a baking tray. 2. Sprinkle beef with salt and press on the cracked pepper. (Reserve whatever doesn't stick for the sauce.) 3. Heat oil in a cast-iron frypan over high heat. When you see wisps of smoke, place the beef in the pan and cook the first side for 2 minutes or until you get a nice crust. Turn, then cook the other side for another 2 minutes until also nicely browned. Then turn the steaks onto the side and sear the edges for 30 seconds. Rotate and repeat twice more to sear all around the sides. 4. Remove steaks from the pan, place on the prepared rack and transfer the tray and rack to the oven for 8-10 minutes, or until the steak's internal temperature reaches 52C (for medium rare). Remove from the oven and rest for 5 minutes. 5. While the steak is in the oven, discard the excess oil from the frypan and make the sauce. Add the cognac and reserved cracked pepper to the pan and place it over medium heat. Bring the cognac to a simmer, scraping the base of the pan, and cook gently for 1 minute until reduced by half. Add stock, turn the heat to medium-high and reduce by half, about 3 to 4 minutes. Turn heat to medium-low, stir in cream and gently simmer for 2 minutes until the sauce changes from cream-coloured to pale brown, and thickens slightly. Taste sauce and add salt if desired. 6. To serve, remove the string then place the filet mignon on a plate with Paris mash and garlic spinach on the side. Spoon the sauce over the steak and serve immediately. Notes The easiest way to crack peppercorns is in a mortar and pestle. Otherwise, wrap them in a tea towel and bash with a rolling pin or meat mallet. *Thick-cut beef eye fillets of this weight should come tied with kitchen twine so they cook evenly and hold together in a nice shape. To do it yourself, cut a 30cm length of cotton kitchen twine, wrap it firmly but not tightly around the steak's circumference and secure with a knot. This recipe features in RecipeTin's three-course Valentine's Day menu.

STEAK WITH PEPPERCORN SAUCE RECIPE

Steps:

• Crush the peppercorns with a rolling pin. Brush the steaks with the olive oil, then press the cracked peppercorns on to both sides of the steaks.
• Heat a frying pan until very hot. Put the steaks in the pan and cook for 1 min or until the juices come to the surface of the uncooked side. Turn the steak over and sear the other side for 1 min, then reduce the heat to medium and cook for a further 3 mins (turning once) for rare, 6 mins for medium or 10 mins for well done. Remove from the pan, set aside and keep warm.
• Pour the stock into the pan and boil until reduced by half. Add the cream and allow to bubble up and thicken, then stir in the mustard. Serve with the creamy sauce and a selection of your favourite vegetables.

FILLET STEAK WITH PEPPERCORN SAUCE

Steps:

• Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
• Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
• For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
• Divide the steaks between plates, pour over the sauce and serve.

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

T-BONE STEAK WITH PEPPERCORN SAUCE

Steps:

• Preheat the barbecue to medium-high. Season the steaks with salt and pepper on both sides. Lightly brush asparagus with olive oil. Place steaks, asparagus, and peppers on the grill. Cook steaks 4 to 6 minutes per side with the lid closed or until the meat thermometer registers 63°C (145°F) for rare doneness. Cook asparagus and pepper 3 minutes per side or until grilled but still tender-crisp. Cool vegetables then cut into bite-size pieces. In the meantime, heat the sauce according to package directions. Keep warm. Whisk together the vinegar, olive oil, marjoram, salt and pepper in a small bowl. Combine the lettuce, cucumber, green onion, asparagus, pepper, and vinaigrette in a large bowl. Serve the T-bone steaks topped with peppercorn sauce alongside the grilled vegetable salad. TIPS: Trim the asparagus by snapping off the hard white stalks at the bottom (about 2 cm/1 in.) To make barbecuing asparagus easier, fashion it into a raft by placing 4 or 5 spears side by side. Use wooden skewers (soaked an hour beforehand) to spear the tips and bases. If you've gone to the trouble of making nice grill patterns on the steaks, serve them with the sauce underneath so the pattern is not hidden. For cooking on the stove : In a large skillet, brown the meat in 30 mL (2 tbsp.) butter or oil for 4 minutes on each side or until the meat thermometer registers 63°C (145°F) for rare doneness. Keep the meat on a warm plate. For the vegetables : With the rack in the middle position, preheat the oven to 200°C (400°F). Spread the asparagus and the red peppers on a baking sheet. Bake for 15 minutes.

FLANK STEAK WITH CREAMY PEPPERCORN SAUCE RECIPE

Steps:

• Steak:
• Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness.
• In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic until well-combined. Pour the marinade into the zip top bag with the steak, seal, and then rub the marinade all around until it has evenly covered the steak
• Refrigerate for at least 30 minutes, or up to 24 hours. When you're ready to cook, remove steak from the refrigerator, and let rest until it reaches room temperature. Then season both sides with salt and pepper.
• To cook on the grill, preheat grill to medium-high heat. Then place the steak on the grill, and cook about 6 to 7 minutes per side for medium done-ness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.)
• Remove, and tent with aluminum foil to rest for 5 to 10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
• To cook on the stove, heat an extra 2 tablespoons of canola or safflower oil in a skillet (preferably cast-iron, but any will work) over high-heat.
• Add steak, and cook about 4 to 5 minutes per side for medium doneness. (Cook about 1 minute more per side for medium-well, and 1 minute less per side for medium-rare.)
• Remove steak, and tent with aluminum foil to rest for 5 to 10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
• Peppercorn Cream Sauce:
• In a small saucepan, whisk together (cold) beef broth and cornstarch. Turn heat to medium, and cook for 4 minutes, stirring occasionally.
• Add in the peppercorns, sage, and garlic powder, and stir to combine. Then add in the cream cheese, and break it up with a bit with a spoon.
• Continue stirring slowly until the cream cheese has fully melted, and the sauce is smooth and well-combined. Season with extra salt if needed, and remove from heat.
• Serve immediately over steak.

SIRLOIN STEAK WITH BOURBON PEPPERCORN CREAM SAUCE

Steps:

• Add the potatoes and 1/2 tablespoon salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer to a large bowl. Add the remaining 1/2 teaspoon salt, butter and heavy cream, then mash until smooth. Cover and set aside.
• Heat a skillet over medium-high heat with 1 tablespoon of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sear the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness, or adjust the cook time to achieve desired internal temperature (see notes). Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from the heat.
• Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
• Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
• While whisking, pour in the bourbon and let simmer about 30-60 seconds, or until reduced by half. Then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and whisk in the heavy cream, pepper, salt and dijon mustard. Continue simmering, about 1-2 minutes, or until thickened (do not let it boil rapidly).
• Serve steaks over mashed potatoes and drizzled with bourbon peppercorn cream sauce. If desired, garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.

BEEF STEAKS WITH PEPPERCORN SAUCE

Steps:

• Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.

PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
• Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
• Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
• Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
• Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.