Juicy steaks crusted with cracked peppercorns and served with a red wine reduction sauce, this is a delicious dinner idea for any weeknight without the fancy steakhouse prices taking a bite out of your wallet.
Pepper Steak With Red Wine Sauce
TIME: 40 min
SERVING: 2 People
- 9 Small Potatoes
- 【Potato Marinade】 ㅤ ㅤ
- 1 tbsp Olive Oil
- 1 tbsp Chives
- 0.25 tsp Salt
- 0.5 tsp Black Pepper
- 【Red Wine Sauce】 ㅤ ㅤ
- 0.5 cup Red Wine
- 2 tbsp Raisin
- 2 tbsp Demi-Glace
- 2 tbsp Heavy Cream
- 【For The Steak】 ㅤ ㅤ
- 2 block Boneless Beef Strip Steak
- 2 tbsp Mixed Color Peppercorns
- 0.5 tsp Salt
- 2 tbsp Olive Oil
- 【Garnish】 ㅤ ㅤ
- Parsley ㅤ ㅤ
Begin with the sauce. Combine raisins and red wine in a large sauté pan over medium heat. The wine will plump up the raisins and help deglaze your pan.
New make pepper crust. Combine peppercorns in a ziplock bag. Make sure it is free of air and seal. Crush the peppercorns with a mallet or rolling pin. Pour the smashed peppercorns on a plate. Season the steaks on both sides with salt and coat with crushed peppercorns.
Place a large sauté pan on high heat. Pour the olive oil in the pan and heat it up until it starts to lightly smoke. Slowly place the steaks in the pan away from you to prevent splattering. Sear each side for 4-5 minutes to achieve a brown crust on both sides.
When steaks are done place on a baking rack to rest. Pour out excess oil from the pan. Keep steaks warm in the oven while you make the sauce.
To make the pan sauce, put the red wine and raisin combination in the pan that you made the steaks over medium high heat. Reduce the wine. Add the veal demi glace and whisk.
Reduce the heat to low and add some of the heavy cream. Whisk together and reduce. Taste and season with salt if needed. Dip a spoon into sauce if the sauce is perfectly reduced, it will coat the back of the spoon like lacquer.
Slice steak and divide among 2 serving plates.
Toss steak with red wine sauce.
Garnish with parsley and enjoy!