Uploaded June 2026 | Updated September 2026, 2 weeks ago
Pan-seared steak crusted in crushed peppercorns, finished in a rich, buttery cream reduction—a French bistro classic.
Ingredients
2 boneless ribeye steaks (8–10 oz each, 1–1½ inches thick)
1½ Tbsp whole black peppercorns, crushed coarsely
Salt, to taste
2 Tbsp butter (for searing)
¼ cup beef broth (no sugar added)
¼ cup heavy cream
1 tsp Dijon mustard (optional)
1 Tbsp butter (for finishing the sauce)
Optional: 1 tsp olive oil (finishing drizzle)
Optional: chopped parsley for garnish
Macronutrients
(per serving, makes 2)
Protein: 50g
Fat: 60g
Carbs: 2g
Preparation
Use a mortar and pestle or the bottom of a heavy skillet to coarsely crush the peppercorns. Press the crushed pepper into both sides of each steak. Season steaks lightly with salt.
Heat 2 Tbsp butter in a cast iron or heavy skillet over medium-high heat. Once hot and foaming, add steaks. Sear 3–4 minutes per side for medium-rare (adjust for thickness/doneness). Remove steaks and rest under foil.
Reduce heat to medium. Add beef broth to the pan and deglaze, scraping up the fond. Simmer for 1–2 minutes to reduce slightly.
Stir in heavy cream and Dijon mustard (if using). Simmer 2–3 minutes until thickened. Finish by whisking in 1 Tbsp butter to make the sauce glossy and rich. Adjust seasoning if needed.
Plate the rested steaks and spoon sauce over the top. Drizzle with olive oil off heat if desired, and garnish with chopped parsley.
Pan-seared steak crusted in crushed peppercorns, finished in a rich, buttery cream reduction—a French bistro classic.
Ingredients
2 boneless ribeye steaks (8–10 oz each, 1–1½ inches thick)
1½ Tbsp whole black peppercorns, crushed coarsely
Salt, to taste
2 Tbsp butter (for searing)
¼ cup beef broth (no sugar added)
¼ cup heavy cream
1 tsp Dijon mustard (optional)
1 Tbsp butter (for finishing the sauce)
Optional: 1 tsp olive oil (finishing drizzle)
Optional: chopped parsley for garnish
Macronutrients
(per serving, makes 2)
Protein: 50g
Fat: 60g
Carbs: 2g
Preparation
Use a mortar and pestle or the bottom of a heavy skillet to coarsely crush the peppercorns. Press the crushed pepper into both sides of each steak. Season steaks lightly with salt.
Heat 2 Tbsp butter in a cast iron or heavy skillet over medium-high heat. Once hot and foaming, add steaks. Sear 3–4 minutes per side for medium-rare (adjust for thickness/doneness). Remove steaks and rest under foil.
Reduce heat to medium. Add beef broth to the pan and deglaze, scraping up the fond. Simmer for 1–2 minutes to reduce slightly.
Stir in heavy cream and Dijon mustard (if using). Simmer 2–3 minutes until thickened. Finish by whisking in 1 Tbsp butter to make the sauce glossy and rich. Adjust seasoning if needed.
Plate the rested steaks and spoon sauce over the top. Drizzle with olive oil off heat if desired, and garnish with chopped parsley.
