Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
By America's Test KitchenPublished on July 31, 2013
Time
35 minutes
Yield
Serves 4
Ingredients
Steaks
1 tablespoon vegetable oil 4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)Table salt and ground black pepperBrandy and Green Peppercorn Sauce
1 small shallot, minced (about 2 tablespoons)½ cup brandy ¼ cup Sauce Base (½ Sauce Base)¼ teaspoon red wine vinegar ¼ cup heavy cream 2 tablespoons green peppercorns, rinsed¼ teaspoon chopped fresh thyme Table salt and ground black pepperBefore 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.
Time
35 minutesYield
Serves 4Ingredients
Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Brandy and Green Peppercorn Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup brandy
¼ cup Sauce Base (½ Sauce Base)
¼ teaspoon red wine vinegar
¼ cup heavy cream
2 tablespoons green peppercorns, rinsed
¼ teaspoon chopped fresh thyme
Table salt and ground black pepper
Ingredients
Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Brandy and Green Peppercorn Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup brandy
¼ cup Sauce Base (½ Sauce Base)
¼ teaspoon red wine vinegar
¼ cup heavy cream
2 tablespoons green peppercorns, rinsed
¼ teaspoon chopped fresh thyme
Table salt and ground black pepper
Ingredients
Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 ¼ inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Brandy and Green Peppercorn Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup brandy
¼ cup Sauce Base (½ Sauce Base)
¼ teaspoon red wine vinegar
¼ cup heavy cream
2 tablespoons green peppercorns, rinsed
¼ 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.
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