A classic dish with a rich and flavorful sauce.
Ingredients:
For the Steak:
1 (10-ounce) boneless ribeye steak
1 tablespoon black peppercorns, coarsely ground
1 teaspoon salt
1 tablespoon olive oil
For the Sauce:
1/4 cup butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 cup beef broth
1 teaspoon Dijon mustard1
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Prepare the Steak:
Season the steak with salt and pepper.
Press the black peppercorns into the steak on both sides.
Cook the Steak:
Heat olive oil in a large skillet over high heat.
Sear the steak for 2-3 minutes per side, or to your desired level of doneness.
Remove the steak from the pan and let it rest for 5 minutes.
Make the Sauce:
Melt butter in the same skillet over medium heat.
Whisk in flour and cook for 1 minute.
Gradually whisk in heavy cream and beef broth until smooth.
Bring to a simmer and cook until thickened, stirring occasionally.
Stir in Dijon mustard, salt, and pepper.
Serve:
Slice the steak and top with the creamy peppercorn sauce.
Tips:
For a spicier sauce, add more black peppercorns or a pinch of red pepper flakes.
You can use other cuts of steak, such as strip steak or filet mignon.
Serve with your favorite side dishes, such as roasted potatoes or steamed broccoli.
Enjoy this delicious and flavorful dish!