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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!

Skillet Steak with Peppercorns and Brandy Cream Sauce

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 514kcal
This is the ultimate skillet steak recipe! This peppercorn steak is smothered in a delicious brandy cream sauce fit for a king. Now that I know how to cook steak in a skillet, I'll never cook it any other way.
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  • 4 6-8 ounce filet mignon steaks cut 1 1/2 inch thick at the most, room temperature
  • coarse sea salt
  • 2 tablespoons whole peppercorns black or tri colored *If cooking for kids be careful with this...it can be a bit spicy
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/3 cup brandy the alcohol will cook out
  • 1 cup heavy cream
  • fresh chopped parsley for garnish


  • Remove the steaks from the fridge 1 hour before preparing and allow to come to room temperature (important step!)
  • Season each filet with course 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.
  • Heat you Made In Cookware 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.
  • 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. Typically you remove a steak from the heat at the following temperatures for wellness: (130-135 for rare, 140 for med rare, 155 for med, and 165 for well done)
  • 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.
  • Return 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.
  • Return the steaks to the sauce and pour sauce over steaks.
  • Serve immediately, garnished with fresh chopped parsley.
  • Enjoy!
  • ***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.



Calories: 514kcal | Carbohydrates: 4g | Protein: 14g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 83mg | Potassium: 326mg | Fiber: 1g | Vitamin A: 990IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 2.1mg