Tender Peppercorn Steak in Velvety Cream Sauce 🥩🍲

This rich and creamy peppercorn steak is perfectly balanced with a hint of Dijon mustard, creating a luxurious sauce to elevate your meal!
Ingredients:
* 2 boneless ribeye steaks (about 1-inch thick)
* 2 tbsp olive oil
* 2 tbsp whole black peppercorns, coarsely cracked
* Salt, to taste
* 1 tbsp butter
* 2 garlic cloves, minced
* 1 cup heavy cream
* 1 tbsp Dijon mustard
* 2 tbsp beef broth
* Fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Prepare the Steaks: Season both sides of each ribeye steak with salt and a generous coating of coarsely cracked black peppercorns. Press the peppercorns into the steak to adhere well.
2️⃣ Cook the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and cook for 3-4 minutes per side for medium-rare, adjusting the time for your preferred level of doneness. Remove the steaks from the skillet and set aside to rest.
3️⃣ Make the Cream Sauce: In the same skillet, add butter and minced garlic, sautéing for about 1 minute until fragrant. Stir in the heavy cream, Dijon mustard, and beef broth, mixing well to combine. Let the sauce simmer for 2-3 minutes until it thickens slightly.
4️⃣ Finish and Serve: Return the steaks to the skillet, spooning the sauce over them to coat. Allow the steaks to warm in the sauce for 1-2 minutes. Garnish with freshly chopped parsley.
5️⃣ Serving Suggestions: Serve the steaks hot with the creamy sauce. Pair with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
Tips:
* For extra depth, add a splash of cognac or brandy to the sauce before adding the cream (optional).
* Adjust peppercorns to your taste if you prefer a milder or stronger peppery flavor.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 2