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Pepper Steak


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Rate this recipe 4.6/5 (14 Votes)
Pepper Steak 1 Picture


  • 2 tablespoons black peppercorns
  • 2 teaspoons white peppercorns
  • 2 teaspoons dried green peppercorns
  • 2 teaspoons fennel seeds
  • 1 1/2 to 2 -pd hanger steak, cut into 4
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped shallots
  • 1/2 cup beef broth
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1/4 cup Cognac or brandy
  • 2 teaspoons Dijon mustard
  • Salt


Adapted from


Step 1

In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and the peppercorn mixture.

In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Transfer to plates and cover to keep warm.

Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute.

Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.


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