Steak with Peppercorn Cream Sauce

Serves: 4

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Accompany this elegant, yet simple steak dish, or the one following it, with your favorite whole grain pilaf and seasonal fresh vegetables.


  • 1 teaspoon each butter and safflower oil Add to list
  • 1 top round, sirloin or flank steak, about 1 pound Add to list
  • 1/4 cup brandy Add to list
  • 1/4 cup minced shallots or 1/2 cup minced red onion Add to list
  • 2 to 3 tablespoons peppercorns (green preferred), rinsed Add to list
  • 1/3 cup each dry white wine and evaporated, skim milk Add to list
  • 1 tablespoon Dijon mustard Add to list
  • 1 tablespoon minced fresh or 1/2 teaspoon dried tarragon Add to list
  • Salt and freshly ground pepper to taste Add to list
  • Watercress or parsley sprigs for garnish Add to list


In a wide frying pan over medium-high heat, melt butter with oil. Add the steak and brown well on both sides, 3 to 5 minutes per side.

Add brandy to pan, heat, and ignite, shaking pan until the flames die. Remove meat to a carving board.

Add shallots, peppercorns, wine, evaporated skim milk, mustard, tarragon, salt and pepper to the pan. Increase heat to high, and reduce sauce until shiny bubbles form.

While sauce cooks, slice meat diagonally (across the grain for flank steak). Stir meat juices into the sauce.

To serve, top steak with sauce and garnish with watercress or parsley.

Recipe by Chef Ken Charney, former PCC staff

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