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Strip Steak with Pepper Cream Sauce

These are my dream steaks.  Creamy, a peppery bite and all that red meat!  I’ve been eating healthier and eating less red meat, but I do love me a good steak so this was a special treat.  You can taste the cognac which is a great compliment to the green peppercorns.  Who needs to go out when you can have a steak like this at home? It’s super easy to make, too, so if you’re in the mood you should definitely give this one a try! What’s so great about this recipe is the cooking time – it’s absolutely spot-on and delivers a perfectly cooked steak!

Filet Mignon with Pepper Cream Sauce

  • 4 (6 to 8-ounce) beef tenderloin steaks
  • Kosher salt
  • 2 teaspoons black peppercorns, coarsely crushed
  • 2 tablespoons ghee or unsalted butter
  • 3/4 cup beef stock or broth
  • 3 tablespoons cognac
  • 3/4 cup heavy cream
  • 1 tablespoon green peppercorns in brine, drained


Preheat oven to 450 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 3 minutes per side for medium-rare. Remove steaks from pan and place on a rack set on a sheet pan; place in oven for 6-7 minutes to finish cooking while you make the sauce.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

Kristy Bernardo
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