Pan Seared Steak with a Green Peppercorn Sauce

5m
Prep Time

15-30m
Cook Time

20m
Ready In

Recipe: #5523

May 23, 2012

Categories: Sauce, Fathers Day, Game/Sports Day, Mothers Day, Sunday Dinner Oven Bake, Gluten-Free, High Protein, No Eggs, Wine, Beef Dinner, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"One of my favorites! Now, I prefer to serve this over steak, but it is equally as good over pork. This sauce will serve approximately 4-6 (6-8 oz) portions of steak or pork. And, using an oven proof pan makes it very easy to pan sear the steak on the stove top, finish in the oven; and then, make the sauce right in the pan with the drippings. This is also very good made with skirt steak. You can use a large pan and cook skirt steak and serve it family style rather than individual steaks."

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Steak or Pork ... Bring your steak or pork chops to room temperature. Season well with salt and pepper on both sides. Pan saute in an oven proof pan (I prefer cast iron) on medium high-high heat in the butter and olive oil, until the first side is golden brown. Obviously, times will be different depending on the cut of beef or pork you are using. Transfer to the oven and finish cooking (at 400 degrees) until the steak or pork it is done to your liking. Remember, this recipe is about the sauce; so cook your meat accordingly. Once your steak or pork are cooked; transfer to a serving platter and cover with foil to let rest. They need to rest at least 10 minutes which will give you time to make your sauce.

Step 2

Sauce ... In the same pan with the pan drippings, set back on the stove top on medium heat. Add the shallots and cook for just a minute to slightly soften. Then add the marsala wine to deglaze the pan, scraping up the bits from the bottom of the pan. Add the broth and let the sauce reduce for 7 minutes, on medium to medium high heat (almost boiling) until almost reduced in half. Finish the sauce by adding the peppercorns, mustard, and cream and cook another 3 minutes. Then, finish with the tarragon and season with salt and pepper.