Peppercorn Steak Recipe with Brandy Cream Sauce

This BEST EVER SKILLET STEAK is smothered in a Peppercorn Cream Sauce fit for a king. This restaurant style steak is so easy to perfect right in your own home. The only way we cook filet mignon!

Peppercorn Steak Recipe with Brandy Cream Sauce

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 783kcal

Author: Becky Hardin

Filet mignon crusted with peppercorns and doused in a brandy cream sauce is the ultimate date-night meal! It's restaurant quality right at home.

Step-by-step photos can be seen below the recipe card.

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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

Storage: Store peppercorn steak and brandy cream sauce in separate airtight containers in the refrigerator for up to 4 days. You can also freeze the steak for up to 3 months, but we do not recommend freezing the sauce.

Nutrition