Peppercorn Steak


  • 4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)
  • Salt
  • 2 tablespoons extra virgin olive oil or canola oil
  • 3 tablespoons black peppercorns, cracked
  • 1/4 cup finely chopped shallots or onions
  • 1/4 cup cognac or other brandy
  • 1 cup beef broth or stock (for gluten-free version use gluten-free stock)
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped parsley

In many recipes the peppercorns are pressed into the steak before cooking. In this recipe (adapted from the Joy of Cooking, same ingredients, slightly different method), the steak is seared first, so you can get good flavorful browning without burning a bunch of peppercorns…

View Full Recipe on Simply Recipes


  1. For someone who hasn’t cooked a lot in the past, your recipe leaves a lot of the instruction to one with past experience, which I don’t have. Because of that, I have no idea on how to proceed without any instructions other than to buy the ingredients, which would be a waste of resources and time.

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