🥩 Peppercorn Steak with Creamy Sauce 🍽️ Ingredients: 4 filet mignon steaks, about 1.5 inches thick Salt and freshly ground black pepper, to taste 2 tbsp olive oil 3 tbsp whole peppercorns, crushed 1/4 cup brandy or cognac 1 cup heavy cream 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce Fresh parsley, chopped for garnish Instructions: Prepare the Steaks: Liberally season the steaks with salt and the crushed peppercorns. Cook the Steaks: In a heavy skillet, warm the olive oil over medium-high heat. Place the steaks in the skillet and sear each side to your preferred doneness—approximately 4-5 minutes per side for a medium-rare finish. Once done, transfer the steaks to a plate and keep them warm. Deglaze the Pan: Pour brandy or cognac into the still-hot skillet to deglaze it. Scrape up the flavorful browned bits from the bottom of the pan. Take care as the brandy may ignite. Make the Sauce: Lower the heat to medium. Add the heavy cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir well and cook until the sauce thickens slightly, about 5-6 minutes. Combine and Serve: Return the steaks to the skillet and coat them thoroughly with the sauce. Let them cook together for about one more minute to ensure the flavors meld. Garnish and Serve: Plate the steaks, spoon the creamy peppercorn sauce over them, and sprinkle with chopped fresh parsley for a vibrant touch. 🕒 Prep Time: 10 minutes | ⏳ Total Time: 30 minutes | 🍴 Servings: 4

 🥩 Peppercorn Steak with Creamy Sauce 🍽️

Ingredients:

4 filet mignon steaks, about 1.5 inches thick

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

3 tbsp whole peppercorns, crushed

1/4 cup brandy or cognac

1 cup heavy cream

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

Fresh parsley, chopped for garnish

Instructions:

Prepare the Steaks: Liberally season the steaks with salt and the crushed peppercorns.

Cook the Steaks: In a heavy skillet, warm the olive oil over medium-high heat. Place the steaks in the skillet and sear each side to your preferred doneness—approximately 4-5 minutes per side for a medium-rare finish. Once done, transfer the steaks to a plate and keep them warm.

Deglaze the Pan: Pour brandy or cognac into the still-hot skillet to deglaze it. Scrape up the flavorful browned bits from the bottom of the pan. Take care as the brandy may ignite.

Make the Sauce: Lower the heat to medium. Add the heavy cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir well and cook until the sauce thickens slightly, about 5-6 minutes.

Combine and Serve: Return the steaks to the skillet and coat them thoroughly with the sauce. Let them cook together for about one more minute to ensure the flavors meld.

Garnish and Serve: Plate the steaks, spoon the creamy peppercorn sauce over them, and sprinkle with chopped fresh parsley for a vibrant touch.

🕒 Prep Time: 10 minutes | ⏳ Total Time: 30 minutes | 🍴 Servings: 4