STEAK WITH CREAMY PEPPERCORN SAUCE
Recipe video above. One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat.
Provided by Nagi
Time 17m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 352 kcal, Carbohydrate 1 g, Protein 2 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 81 mg, Sodium 187 mg, ServingSize 1 serving
STEAK WITH CREAMY PEPPERCORN SAUCE
My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
FLANK STEAK WITH CREAMY PEPPERCORN SAUCE RECIPE
Flank steak is taken up a notch with the peppercorn cream sauce in this recipe. The secret to the thick and creamy sauce is the use of cream cheese.
Provided by Wayne Ortiz
Categories Steak
Time 1h40m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Carbohydrate 12.90g, Cholesterol 144.39mg, Fat 44.30g, Fiber 3.17g, Protein 36.59g, SaturatedFat 14.15g, ServingSize 3.00, Sodium 304.17mg, Sugar 0.00, UnsaturatedFat 19.99g
FLANK STEAK WITH COFFEE-PEPPERCORN MARINADE
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns. I found this at eatingwell.com. Note: Time doesn't include marinating. I marinated my overnight and it worked out well, very tasty!!!
Provided by diner524
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Heat grill to high.
- Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
- Tip.
- To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
FLANK STEAK WITH HORSERADISH SAUCE
The low-fat horseradish sauce is a great compliment to this tender seasoned steak. We love this! Cook time includes 8 hours for marinading.
Provided by Chris from Kansas
Categories Steak
Time 8h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in.
- intervals, making diamond shapes.
- Repeat on other side.
- In a large resealable plastic bag, combine the next five ingredients.
- Add steak.
- Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Combine the sauce ingredients in a small bowl; cover and refrigerate.
- Drain and discard marinade.
- Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
- Thinly slice steak across the grain; serve with sauce.
Nutrition Facts : Calories 271.2, Fat 12.8, SaturatedFat 5.5, Cholesterol 63.7, Sodium 288.9, Carbohydrate 5.5, Fiber 0.7, Sugar 1.9, Protein 32.4
FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE
Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish.
Provided by Melanie B.
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
- Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
- Remove steaks from the pan and allow to rest.
- Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
- Serve steaks with the sauce.
FLANK STEAK WITH CREAMY MUSHROOM SAUCE
Make and share this Flank Steak With Creamy Mushroom Sauce recipe from Food.com.
Provided by CheesyGal
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
- Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.
Nutrition Facts : Calories 227.6, Fat 9.8, SaturatedFat 4.1, Cholesterol 47.9, Sodium 437.4, Carbohydrate 7.9, Fiber 0.5, Sugar 2.1, Protein 26.3
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- Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness. (This can also be done with a rolling pin.)
- 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 your grill to medium-high heat. Then place the steak on the grill, and cook about 6-7 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 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
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