Perfectly cooked rib-eye steaks with a peppercorn sauce that is off the charts! It’s so simple to make and so incredibly tasty!
Ingredients:
Serves 4
• 4 ribeye steaks (1- 1/2 ” thick)
• 1 tsp of butter
• 1/3 cup of minced shallots
• 1 clove garlic, minced
• 1/4 cup of brandy
• 2 cups of beef broth or beef stock
• 1 Tbs of black peppercorns, coarsely crushed
• 1/3 cup of heavy cream
• 4 tsp of cornstarch
• 2 -3 tsp of Dijon mustard
• salt and pepper to taste
Directions:
Remove the steaks from the fridge and let them sit at room temperature for 30 minutes before cooking.
Using a large skillet or saucepan, over medium heat, melt 1 tsp of butter and saute shallots and minced garlic and cook them for 1 to 2 minutes until softened.
Add in the Brandy, scrape up the bits on the bottom of the skillet. Add beef broth and peppercorns. Cook for about 5-6 minutes. In a small bowl combine the heavy cream and the cornstarch. Whisk cornstarch mixture into the sauce and simmer until lightly thickened. Whisk in the mustard and season with salt and pepper.
Rub your steaks with a little olive oil, sprinkle with salt & pepper and grill, broil or pan sear the steaks to medium rare or your choice.
Plate the steaks and pour the sauce over. Bon Appetit!
