Steak with Creamy Peppercorn Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared steak topped with a rich creamy peppercorn sauce made from steak drippings, brandy, and cream. A classic French bistro dish with depth of flavor and elegant simplicity.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 300g/10oz New York Strip / Porterhouse steaks ((or other of choice, Note 1))
- Salt and pepper
- 1 tbsp vegetable oil
- 1/3 cup (85 ml) brandy or cognac ((or marsala) (Note 2))
- 3/4 cup (185 ml) beef broth/stock (, low sodium (important! Note 3))
- 1/2 cup (125 ml) cream (, heavy/thickened)
- 2 - 3 tsp coarsely crushed whole black peppercorns ((or canned green peppercorns, drained) (Note 4))
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 811mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1048mg
- Calcium
- 56mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 811MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.