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Sauteed Steak w/ Green Peppercorn Sauce

Throwback Thursday: Sauteed Steak w/ Green Peppercorn Sauce

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  • 2 tbsp butter
  • 4 steaks NY strip or tenderloin
  • 2 tbsp shallots minced
  • 2 tbsp Port wine
  • 2 tbsp Brandy or Cognac
  • 3/4 cup basic brown sauce recipe below
  • 2 tbsp heavy cream
  • 2 tbsp green peppercorns
  • salt & pepper to taste


  • Dry the steaks and season with salt. Clarify the butter and pour into a saute pan over medium heat
  • Saute steaks in clarified butter until cooked to desired doneness, then set aside and cover with foil.
  • Whisk the chopped shallots into the pan drippings and add the port and brandy/cognac to deglaze the pan.
  • Add the brown sauce, heavy cream, and peppercorns and reduce the sauce to desired consistency (add salt and pepper to taste).
  • Drizzle sauce over steaks to serve with potatoes or side of choice.
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