Name: Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Total time: 35 min
Ingredients: 1 tablespoon vegetable oil; 4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note); Table salt and ground black pepper; 1 small shallot, minced (about 2 tablespoons); 1/2 cup brandy; 1/4 cup Sauce Base (1/2 recipe); 1/4 teaspoon red wine vinegar; 1/4 cup heavy cream; 2 tablespoons green peppercorns, rinsed; 1/4 teaspoon chopped fresh thyme; Table salt and ground black pepper

Why This Recipe Works

Our Pan-Seared Steaks with Brandy and Green-Peppercorn Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. Green peppercorns give our sauce a spicy bite, and a dash of red wine vinegar brightens up the dish.

Before You Begin

We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.

Instructions

For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.

For the Brandy and Green Peppercorn Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add brandy and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in heavy cream, green peppercorns, and fresh thyme, season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.