by Courtney Meyerhofer
I’m not usually someone who enjoys a sauce on a steak. I typically like the steak to speak for itself. This sauce is the exception to that rule.
This creamy peppercorn sauce will take your steak game to the next level.
It’s creamy, peppery, and full of umami flavor.
The total time to make this meal is about 30 minutes. Enjoy!
INGREDIENTS
For steaks
2 Saint John’s organic grass fed steaks (I did sirloin but any will do)
2 Tbsp tallow
Salt
For creamy peppercorn sauce
¼ onion, finely diced
3 cloves garlic, minced
1 Tbsp peppercorns, crushed
½ cup beef broth
2 Tbsp worcestershire sauce
¾ cup Saint John’s organic grass fed raw cream
METHOD
Heat cast iron skillet on medium high heat until it’s really hot. Give it a few minutes to warm up properly.
Melt tallow in skillet.
Cook meat until desired done-ness is reached. I did 3 minutes per side for medium-rare.
Remove steaks to a platter and cover with foil to keep warm.
Add onion and cook until translucent.
Add garlic and crushed peppercorns Cook for 1-2 minutes.
Add beef broth and worcestershire sauce. Stir in cream.
Turn heat down to medium-low. Simmer for 7-10 minutes until thickened. It will thicken the longer it stands.
Serve as accompaniment to steak!