By Becky Hardin
Published Nov 24, 2017
This Peppercorn Steak with Brandy Cream Sauce is fit for a king! Peppercorn-crusted steak is cooked in a skillet and smothered in a delicious brandy cream sauce for the ultimate decadent date-night dinner.
Why We Love This Peppercorn Steak Recipe
The peppercorn steak is delicious. By pressing the steak into the cracked peppercorns, you really get a nice heat and flavor. However, it’s the brandy cream sauce that really makes this recipe shine. The base is heavy cream, mixed with brandy (obviously), and it cooks right in the same skillet that you make the steak in. It’s so good!
Variations on Brandy Cream Sauce For Steak
If you don’t have any brandy on hand, don’t fret. There are so many different alcohols that can do the job just as well. You may not be aware that cognac is a type of brandy, and it’s the best ‘substitute’ if you happen to have it. Other great subs include whiskey, bourbon, or rum for their warmth, and wine or sherry for their fruitiness and tang. Any of these alcohols will make a delicious cream sauce!
How to Store and Reheat
Store leftover peppercorn steak in an airtight container in the refrigerator for up to 4 days. Store the brandy cream sauce separately. Reheat in a pan set over medium-low heat until the internal temperature of your steak reaches 120°F. Add the sauce, thinning with more cream if needed, and stir until warmed through.
How to Freeze
Freeze peppercorn steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying. We do not recommend freezing the brandy cream sauce, as the texture is not pleasant once thawed.
Serving Suggestions
To complete the meal, this peppercorn skillet steak pairs beautifully with side dishes such as mashed potatoes , asparagus , broccoli , roasted balsamic tomatoes , or Brussels sprouts . And of course, a glass of red wine will make you feel like you’re actually eating dinner at a steak house.
And my best suggestion of all: pour that delicious brandy cream sauce all over a baked potato … just saying.
More Steak Recipes To Try
- Steak and Potatoes
- Chicken Fried Steak
- Baked Steak
- Steak and Lobster
- Ribeye Steak
Also, see our recipe and video on how to cook steak in the oven .
Notes from the Test Kitchen
- Bring steak to room temperature. Take steaks out of the fridge about 1 hour before cooking so it has time to come to room temp.
- Be as hands off as possible. Only turn the steaks once and don’t move or disturb them while they cook on each side. The less you touch and move them, the less they’ll dry out. You want them to stay juicy!
- Internal temperatures for steak are as follows: 130°-135°F for rare, 140°F for medium rare, 155°F for medium, and 165°F for well done. Get a printable meat temp chart here .
- Don’t overcook. Everyone has their own preferences for how they like their steak done, but I highly advise against cooking it well done! It’s going to taste best (and juiciest) in the medium rare range. So cook about 4 minutes on each side.
- Always get a good cut of meat. It makes all the difference. I love filet mignon, but some other juicy cuts include New York Strip, Ribeye, and T-Bone. It all just depends on how much fat you want on your steak.
- Keep it warm . After cooking the steaks, remove them from the skillet and cover them with foil while making your sauce. This will keep them warm so they don’t dry out.
- Be careful when lighting the brandy. This step adds a nice touch to the sauce, but if you prefer, you can just let the brandy come to a boil instead of lighting it.
Ingredients1x2x3x
- ▢ 4 (6-8 ounce) filet mignon steaks cut 1½ inches thick at the most, room temperature
- ▢ Coarse sea salt to taste
- ▢ 2 tablespoons whole peppercorns black or tri-colored (If cooking for kids be careful with this; it can be a bit spicy)
- ▢ 1 tablespoon unsalted butter (⅛ stick)
- ▢ 1 tablespoon olive oil
- ▢ ⅓ cup brandy most of the alcohol will cook out
- ▢ 1 cup heavy cream room temperature
- ▢ Chopped fresh parsley optional, for garnish
Video
Instructions
- Remove the steaks from the fridge 1 hour before preparing and allow them to come to room temperature. 4 (6-8 ounce) filet mignon steaks
- Season each filet with coarse sea salt. Grind the peppercorns in a mortar and pestle or crush with a mallet. You want them cracked but not fully ground. Place them on a plate in a single layer. Press both sides of each steak into the peppercorns to fully crust both sides. Coarse sea salt, 2 tablespoons whole peppercorns
- Heat a cast iron or stainless steel skillet over medium-high heat. Add the butter and olive oil and allow to fully melt. Coat the entire bottom of the pan. 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Add the steaks to the pan and cook for 4 minutes on each side, not moving the steaks while they cook. This is for medium rare. If you prefer rare, 3 minutes on each side should be good and medium, 5 minutes on each side. The thickness of the steak will come into play so watch your steak carefully.
- After 4 minutes on each side, transfer the steaks to a plate and tent with foil. Pour the excess oil from the pan but do not scrape the pan or clean it out.
- Remove the pan from the heat and pour in the brandy. Immediately light with a long match or firestick ( CAREFULLY…READ NOTE BELOW ). Shake the pan lightly from side to side until the flame dies out. ⅓ cup brandy
- Return the pan to medium-high heat and stir in the cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking. 1 cup heavy cream
- Return the steaks to the sauce and pour sauce over steaks.
- Serve immediately, garnished with fresh chopped parsley. Chopped fresh parsley
Becky’s Tips
- Let the steaks come to room temp for at least 1 hour before cooking.
- Don’t flip the steaks too many times while cooking. This will press out all the juices.
- I love filet mignon, but New York Strip, Ribeye, and T-Bone also work well.
- Cover the steaks with foil after cooking to keep them warm without drying them out.
- Note: Use EXTREME caution when lighting the brandy. Make sure you’ve removed the pan from the heat and nothing around or above the pan could catch fire. Have your hand far back when you ignite. Gently swirl the pan to reduce the flame. You can skip this step if desired and just allow the brandy to come to a boil before adding the cream to cook out the alcohol.
- Steak Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Peppercorn Steak with Brandy Cream Sauce Step by Step
Season the Steaks: Remove 4 (6-8 ounce) filet mignon steaks from the fridge 1 hour before preparing and allow them to come to room temperature. Season each filet with coarse sea salt. Grind 2 tablespoons of whole peppercorns in a mortar and pestle or crush with a mallet. You want them cracked but not fully ground. Place them on a plate in a single layer. Press both sides of each steak into the peppercorns to fully crust both sides.
Heat the Fats: Heat a cast iron or stainless steel skillet over medium-high heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil and allow to fully melt. Coat the entire bottom of the pan.
Cook the Steaks: Add the steaks to the pan and cook for 4 minutes on each side, not moving the steaks while they cook. This is for medium rare. If you prefer rare, 3 minutes on each side should be good and medium, 5 minutes on each side. The thickness of the steak will come into play so watch your steak carefully. After 4 minutes on each side, transfer the steaks to a plate and tent with foil. Pour the excess oil from the pan but do not scrape the pan or clean it out.
Deglaze the Pan: Remove the pan from the heat and pour in ⅓ cup of brandy. Immediately light with a long match or firestick (be extremely careful here! Keep your hands out of the way). Shake the pan lightly from side to side until the flame dies out.
Add the Cream: Return the pan to medium-high heat and stir in 1 cup of heavy cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking.
Add Back the Steaks: Return the steaks to the sauce and pour sauce over the steaks.
Garnish and Serve: Serve immediately, garnished with fresh chopped parsley.
Peppercorn Steak Recipe with Brandy Cream Sauce
Ingredients
- 4 (6-8 ounce) filet mignon steaks cut 1½ inches thick at the most, room temperature
- Coarse sea salt to taste
- 2 tablespoons whole peppercorns black or tri-colored (If cooking for kids be careful with this; it can be a bit spicy)
- 1 tablespoon unsalted butter (⅛ stick)
- 1 tablespoon olive oil
- ⅓ cup brandy most of the alcohol will cook out
- 1 cup heavy cream room temperature
- Chopped fresh parsley optional, for garnish
Instructions
- Remove the steaks from the fridge 1 hour before preparing and allow them to come to room temperature. 4 (6-8 ounce) filet mignon steaks
- Season each filet with coarse sea salt. Grind the peppercorns in a mortar and pestle or crush with a mallet. You want them cracked but not fully ground. Place them on a plate in a single layer. Press both sides of each steak into the peppercorns to fully crust both sides. Coarse sea salt, 2 tablespoons whole peppercorns
- Heat a cast iron or stainless steel skillet over medium-high heat. Add the butter and olive oil and allow to fully melt. Coat the entire bottom of the pan. 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Add the steaks to the pan and cook for 4 minutes on each side, not moving the steaks while they cook. This is for medium rare. If you prefer rare, 3 minutes on each side should be good and medium, 5 minutes on each side. The thickness of the steak will come into play so watch your steak carefully.
- After 4 minutes on each side, transfer the steaks to a plate and tent with foil. Pour the excess oil from the pan but do not scrape the pan or clean it out.
- Remove the pan from the heat and pour in the brandy. Immediately light with a long match or firestick ( CAREFULLY…READ NOTE BELOW ). Shake the pan lightly from side to side until the flame dies out. ⅓ cup brandy
- Return the pan to medium-high heat and stir in the cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking. 1 cup heavy cream
- Return the steaks to the sauce and pour sauce over steaks.
- Serve immediately, garnished with fresh chopped parsley. Chopped fresh parsley
Video
Notes
- Let the steaks come to room temp for at least 1 hour before cooking.
- Don’t flip the steaks too many times while cooking. This will press out all the juices.
- I love filet mignon, but New York Strip, Ribeye, and T-Bone also work well.
- Cover the steaks with foil after cooking to keep them warm without drying them out.
- Note: Use EXTREME caution when lighting the brandy. Make sure you’ve removed the pan from the heat and nothing around or above the pan could catch fire. Have your hand far back when you ignite. Gently swirl the pan to reduce the flame. You can skip this step if desired and just allow the brandy to come to a boil before adding the cream to cook out the alcohol.
- Steak Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
