Description
Pfeffersteak is a classic German dish featuring tender steak coated in a rich peppercorn sauce. It’s simple to make and packed with bold flavors.
Ingredients
Scale
- 2 beef steaks (sirloin or ribeye, about 200g each)
- 2 tbsp black peppercorns, coarsely crushed
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 100ml beef stock
- 100ml heavy cream
- 1 tbsp brandy (optional)
- Salt to taste
Instructions
- Pat the steaks dry and press crushed peppercorns onto both sides.
- Heat butter and olive oil in a pan over medium-high heat.
- Sear the steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- In the same pan, sauté onions until soft.
- Deglaze with brandy (if using), then add beef stock and cream.
- Simmer until the sauce thickens slightly.
- Return the steaks to the pan, coat with sauce, and serve.
Notes
- Let the steaks rest for 5 minutes before serving.
- Adjust pepper quantity based on your preference.
- Serve with mashed potatoes or buttered noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: German
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Pfeffersteak, German steak, peppercorn steak