Restaurant Style Peppercorn Sauce

My husband loves peppercorn sauce! His favorite is the New York strip from Sycamore Inn, Rancho Cucamonga that comes with a homemade peppercorn sauce. I’m on a mission to find the perfect one to make at home. He loved this recipe! More photos towards the bottom of the recipe. Enjoy!


Ingredients:


Steaks:

4 thick filet mignon steaks, fat trimmed off optional

Olive Oil

Salt & crushed peppercorns

1 tablespoon of butter

 

Sauce:

1/3 cup minced shallots

1 tablespoon minced garlic cloves

1/4 cup cognac

2 cups of brown stock, canned beef broth or use 2 beef bouillon cubes in 2 cups of hot water

2 tablespoons black peppercorn coarsely crushed with rolling pin in a baggy or hopefully you have a peppercorn grinder. They sell these pretty much everywhere

1/3 cup heavy cream

4 teaspoons cornstarch

2-3 teaspoons Dijon mustard

Directions:

Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside or you can use a hammer.

For the steaks: Rub both sides of the steak with a little olive oil, season with salt and plenty of freshly ground black peppercorns. In a cast iron skillet on medium to high heat melt one tablespoon of butter. Add in all 4 steaks and sear on each side for 2 to 3 minutes per side.

In a preheated 400 degree oven, put the steaks on a pan and bake them in the oven for 10-15 minutes depending on the doneness you want. Remember they will continue to cook when you remove them from the oven while they sit.

Meanwhile, make the sauce: Keep the butter/juice from the seared steaks in the cast iron pan. Add in the shallots and minced garlic and cook them for about one minute until softened.

Deglaze the cognac. Be Careful. The pan is hot so when you add the cognac to the pan it will steam up in your face. Scraping up bits they may cling to the bottom of the skillet. Stir for about 1-2 minutes.

Add the stock or canned broth and peppercorns.

In a separate bowl, whisk together the heavy cream and cornstarch.

Add the cream/corn starch to the sauce and bring to a boil. Slowly whisk in the mustard.

Continue stirring for about 10 minutes while it boils. This will help it thicken faster.

By the time you pull your steaks out of the oven to rest, bring the heat down to simmer on the stove and continue stirring the sauce.

Let your steaks rest on the counter for 5 minutes. They should be between medium rare and medium in the center of the steaks.

Serve with your favorite side dish. My husband loves mashed potatoes or French fries.

Mashed Potato recipe:

Inspired by:
http://www.foodnetwork.com/recipes/ree-drummond/fillet-with-peppercorn-sauce-recipe/index.html

The Sycamore Inn • You must get the Peppercorn Steak with a glass of JUSTIN Wineries Cabernet Sauvignon. 

Swing by on the 3rd Thursday of each month for wine tasting or anytime during the week they offer 1/2 off cocktails, wines by the glass, and appetizers in the wine bar.

8318 Foothill Blvd., Rancho Cucamonga, CA 91730
Telephone: 909.982.1104 • thesycamoreinn.com • 

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