Greetings, food enthusiasts! Today, I am eager to share with you my latest recipe obsession: Peppery Steaks with Wine Sauce. If you are a steak lover, like me, you will absolutely fall head over heels for this dish, which packs a flavor punch that is sure to leave your taste buds thankful.
At first glance, it may seem like just another simple steak recipe. But don’t be fooled by its simplicity. The secret lies in the wine sauce, a rich and savory blend of red wine and beef broth that gives the meal its distinct character.
The peppery crust on these steaks is heavenly, combining cracked black pepper and dried thyme for a mouthwatering aroma and texture that sets it apart from any other steak recipes you may have tried before.
But what makes this recipe even better is how versatile it is. You can prepare it using your favorite cut of meat, whether filet mignon or flank steak, and it will still turn out wonderful. You can also add some vegetables like bell peppers, onions or mushrooms to make this dish even more nutritious.
So if you’re ready to elevate your typical steak dinner into something extraordinary, keep reading for all the ingredients and steps to make these Peppery Steaks with Wine Sauce. Trust me; both you and your taste buds will not leave disappointed!
Why You’ll Love This Recipe
My dear foodie friend, let me tell you that this peppery steaks with wine sauce recipe is worth a try. You will certainly love it! This recipe is packed with flavor and it’s perfect for any occasion. Whether you want to impress your guests, cook a tasty dinner for your family or simply treat yourself, this recipe won’t disappoint.
The combination of the piquant black pepper and the intense flavor of red wine creates an unparalleled taste that will make your taste buds dance with joy! It doesn’t matter whether you prefer an elegant filet mignon, a juicy ribeye steak or even a delicious flank steak, because this recipe works perfectly with any cut of meat.
If you ask me, the best part about this recipe is the wine sauce. It adds a layer of complexity to the dish that elevates it from plain old steak to a gourmet masterpiece. And don’t worry about wasting good wine, any dry red wine will do for the sauce.
But let’s not forget about the main star of the dish: the peppery crust on the steak. The ground black pepper, dried thyme and stone-ground Dijon mustard create an unbeatable seasoning blend that brings out the best in any cut of meat. Plus, cooking the steaks in olive oil ensures they stay moist and succulent without being too greasy.
In conclusion, you’ll love this recipe because it’s versatile, flavorful and just plain delicious! It’s also easy to customize to your liking by adjusting the amount of spiciness or adding other ingredients like bell peppers or mushrooms. So go ahead and give it a try; I promise you won’t be disappointed!
Before we get into the cooking, let’s get our ingredients for the Peppery Steaks with Wine Sauce recipe.
- 4 Strip steaks (or Ribeye steak, Filet Mignon or any cut of meat you desire)
- 2 Teaspoons cracked black pepper
- 1 Teaspoon kosher salt
- 2 Tablespoons Olive oil
- 2 Large shallots, sliced thin
- 3 Cloves garlic, minced
- 1½ Cups dry red wine
- 1½ Cups beef broth
- 1 Tablespoon stone ground Dijon mustard
- 2 Teaspoons dried thyme
- Salt and freshly ground black pepper to taste
Substitutions and variations:
- If you prefer peppercorn sauce instead of wine sauce, you can substitute the red wine with 1 cup of heavy cream and add green peppercorns.
- For a mushroom sauce instead of shallot sauce, you can add mushrooms to the same pan after cooking the steaks and sautee them until they release their juices. Then, add garlic and wine and follow the same steps as before.
- Stir-fry Bell Peppers and Onion Slices
- Roasted Garlic Mash Potatoes
Note: Feel free to play around with these ingredients; cooking should be an adventure.
The Recipe How-To
Prep the Steak: First, take your favorite pepper-crusted steak and allow it to rest at room temperature for around 20-30 minutes. In the meantime, preheat the oven to 400°F.
Season the Steak: After steak has rested, generously season both sides with kosher salt and cracked black pepper, rubbing it into the meat to ensure an even coating.
Sear the Steak: Heat a cast-iron skillet over medium-high heat until it’s nice and hot. Add one tablespoon of olive oil, then add the steak when the oil begins to shimmer. Sear for approximately 2-3 minutes on each side or until a lovely crust forms.
Bake in Oven: After searing, transfer the skillet with the steak to the preheated oven. Bake for an additional 5-10 minutes (depending on thickness) until they are cooked through but still pink in the center; use an instant-read thermometer to check for a medium-rare internal temperature of 135°F.
Make the Wine Sauce: While your steaks are cooking, wipe out (careful, use heat-resistant kitchen gloves!) any burnt remnants from the skillet with a paper towel. Add 2 large shallots, minced garlic, and 1/2 cup of red wine – scrape up any of those delicious brown bits from the bottom of your pan and mix well.
Next, add 1 1/2 cups of beef broth followed by another 1/2 cup of red wine. Increase heat to high and let simmer until reduced by half or until you have just over 1 ½ cups of liquid remaining, stirring occasionally – this should take around 15-20 minutes.
Following that, stir in one tablespoon of stone ground dijon mustard, a pinch (or more if you prefer) of dried thyme and season with salt and pepper to taste. For a spicy kick, consider adding a dash of hot sauce!
Finally, add 1/4 cup of cold butter, stirring continuously until melted and fully incorporated into the red wine sauce.
Rest the Steak: Once your steaks hit that perfect internal temperature, remove them from the oven and allow them to rest for around ~10 minutes so that the juices can redistribute through the steak.
Prepare the Steaks and Sauce for Serving: After the steak’s rested and cooled for a bit, slice it into strips against the grain, then spoon a generous portion of the wine sauce over each strip – be sure to get those shallots in there!
The result? Tender, juicy, and flavorful steak elevated by an earthy, decadent red wine sauce. Enjoy with your favorite sides like roasted potatoes or stir-fry bell peppers. Happy eating!
Substitutions and Variations
Well, well, well! Look at you, already experimenting with the recipe. I have to say I am proud of you. Don’t be afraid to step out of your comfort zone and explore different alternatives for the recipe ingredients.
For instance, instead of a strip steak, you could use ribeye or filet mignon. They are both tender cuts of meat that will work wonders with this peppery and wine sauce mixture.
If you’re not a fan of beef broth, no worries. You could replace it with chicken or vegetable broth, and still get an incredible sauce flavor.
Also, if you’re feeling adventurous and want to add more vegetables to your diet, try stirring fry bell peppers alongside mushrooms in olive oil before adding them to the steak pan. The dish gets a vibrant boost of color and texture which makes it more attractive along with the rich flavors of the mushroom sauce.
Lastly, if you’re looking for an explosive taste, add green peppercorns into your sauce for a mouth-watering experience.
Remember, as long as you stick with the fundamental flavor combinations of the recipe, there’s no limit to what ingredients you can use. Give yourself permission to play around in the kitchen and see what sizzling creations come to life.
Serving and Pairing
Now, let’s talk about serving and pairing! These peppery steaks with wine sauce are a crowd-pleaser, so they’re perfect for impressing dinner guests or indulging in a romantic date night at home. I like to serve them with mashed potatoes or roasted vegetables, but you can also try them with crispy French fries or a fresh salad.
As for pairing, the dry red wine used in the sauce recipe is an obvious choice. A bold Cabernet Sauvignon or a smooth Merlot will complement the robust flavors of the steak and add extra layers of complexity to the dish. However, if you’re not a wine lover or simply want to switch things up, you can also try a cold beer or even a spicy Bloody Mary.
Whatever your drink of choice, I recommend savoring every bite with good company and great conversation. These peppery steaks with wine sauce are not just a meal—they’re an experience that should be enjoyed slowly and passionately. So take your time, pour yourself another glass, and let the flavors transport you to a world of indulgence and pleasure.
Make-Ahead, Storing and Reheating
As much as we all love freshly cooked steaks, sometimes it is necessary to plan ahead, and this recipe offers you that flexibility. If you are hosting a dinner party or simply don’t have the luxury of time on the day you want to enjoy this delicious meal, here are some tips for making it ahead, storing and reheating it.
To make ahead, cook the steaks according to the recipe instructions and let them cool to room temperature. Wrap them tightly in plastic wrap, and then wrap them again in heavy-duty foil. Store in the refrigerator for up to 2 days or freeze for up to a month.
When ready to reheat, remove the foil and plastic wrap from the steaks and let them sit at room temperature for about 30 minutes. Preheat your oven to 350°F (175°C) and place the steaks on a baking sheet. Reheat in the oven for about 10-15 minutes or until heated through.
For reheating in the microwave, place your steak on a microwave-safe plate and loosely cover with a damp paper towel. Microwave on high heat for about 30 seconds to 1 minute per side or until heated through but not overcooked.
The pan sauce can be stored separately in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat it gently over low heat on the stovetop or in the microwave.
With these make-ahead, storing, and reheating tips, you can easily prepare and serve this peppery steaks with wine sauce recipe with ease while still giving your guests a fresh hot dish that is packed with rich flavors.
Tips for Perfect Results
To achieve perfect results with this peppery steaks with wine sauce recipe, follow these helpful tips:
Firstly, choose the right cut of steak. I recommend using strip steaks or ribeye steak for their marbling and tenderness. Avoid using tough cuts of meat like round steak or flank steak, as they can be chewy and unpleasant to eat.
Secondly, season the steak generously with sea salt and freshly ground black pepper before cooking. The secret to making the best pepper steak is to use freshly ground black pepper rather than pre-ground pepper.
Thirdly, when cooking the steak, make sure that the pan is hot enough. Preheat your pan over medium-high heat and let it get hot before adding any oil to it. This way, you will get a nice sear on the outside of the meat while keeping it juicy and tender on the inside.
Fourthly, use a cast-iron skillet for cooking this dish. It distributes heat evenly and allows you to create a nice crust on the steak without burning it.
Fifthly, after cooking the steak, let it rest for 5-10 minutes before slicing it. This will allow the juices to redistribute back into the meat and make it more tender and flavorful.
Lastly, don’t rush making the wine sauce. To make a rich and flavorful sauce, take your time in sautéing shallots until they become translucent before adding red wine, beef broth, and stone-ground Dijon mustard to your wine pan. For additional warmth, add a dash of hot sauce to complement its peppery flavors. Let everything simmer until thickened and serve warmth alongside your peppery steaks; you’re ready to dig in!
Now that we are almost done with this recipe, you may have some questions regarding the dish. In this section, I’ll be answering some of the frequently asked questions about peppery steaks with wine sauce.
What wine is best with pepper steak?
Pairing wine with a steak can be tricky, especially if it’s already seasoned or spiced. If you are craving a peppercorn steak, I suggest pairing it with a wine that is light, sweet, and fruity. A Zinfandel is a perfect choice to balance out the strong and bold flavors of the steak. On the other hand, if you’re indulging in a sweet-flavored steak, like Steak Diane, a drier wine like Malbec would be a great choice as it would not compete with the sweetness of the dish. It’s all about finding a balance between the flavors of the steak and the wine.
What cut of steak is best for pepper steak?
When it comes to making a delectable pepper steak dish at home with a restaurant-quality taste, the key lies in choosing the right cut of steak. To ensure a perfect texture, flavor, and juiciness, it is recommended to opt for fresh cuts like sirloin, round, or flank steak instead of frozen ones. These cuts offer a firm, tender texture with a distinct sweet taste, perfect for preparing quick pepper steak recipes.
Should you pepper steak before cooking?
Enhancing the flavor of a steak goes beyond simply cooking it. Adding sea salt and ground black pepper to the steak before cooking not only brings out its savory taste, but also tenderizes the meat subtly.
How do you make pepper steak not tough?
As a sommelier, I’ve learned that the choice of cut can make all the difference in creating a delicious, tender pepper steak. To avoid tough meat, it’s important to choose the right cuts, such as flank steak, top round, or sirloin steaks. However, that’s not all there is to it. How you slice the meat is just as important. Slicing against the grain, or perpendicular to the meat fibers, is the key to achieving that sought-after tenderness. Trust me, your taste buds will thank you!
What is steak with pepper called?
A gastronomic delight originating from France, Steak au Poivre or pepper steak is a succulent dish featuring a tender cut of beef, usually filet mignon, generously encrusted with coarsely cracked peppercorns.
What is pepper steak sauce made of?
As a sommelier, I recently came across a flavorful sauce that is perfect for any pepper steak dish. This sauce boasts a blend of both beef and chicken broth which enhances its richness. Its distinct flavor profile is elevated by the addition of soy sauce and hot sauce, without an overpowering level of spiciness.
It’s hard to beat a perfectly cooked peppery steak with wine sauce recipe. It’s a classic that will never go out of style, and it’s easy to see why. This dish is perfect for a romantic evening in, a special occasion with family and friends, or even just a weeknight dinner when you want to treat yourself.
With a rich and hearty wine sauce made from red wine, beef broth, shallots, and cracked black pepper, this recipe takes your steak to the next level. And don’t forget the peppery crust on your perfectly cooked steak! All these flavors work together to create an exquisite taste experience that you won’t soon forget.
But the best thing about this recipe is how versatile it is. You can make substitutions and variations depending on your preferences and what you have on hand. You can also serve it alongside different side dishes, such as baked potatoes, roasted vegetables, or even homemade garlic bread.
So whether you’re an experienced cook or a beginner in the kitchen, give this peppery steaks with wine sauce recipe a try. You won’t be disappointed. Trust me; your taste buds will thank you!
Peppery Steaks With Wine Sauce Recipe
- 2 boneless rib-eye steaks, 1/2 inch thick, can substitute sirlion
- kosher salt
- 2 tablespoons stone ground dijon mustard
- 2 teaspoons cracked black pepper
- 1 tablespoon oil
- 2 minced shallots (can substitute 1 green onion and 1 minced garlic clove)
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1/2 teaspoon dried thyme
- Season steaks with salt then spread steaks with mustard; press in cracked pepper.
- Cook steaks on high in skillet.
- Remove to platter; cover to keep warm.
- Discard fat from skillet; reduce heat to medium-high.
- Add shallots and thyme; cook 30 seconds, stirring constantlly.
- Add wine; cook 1 minute.
- Add broth; bring to boil and loosen brown bits.
- Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
- Spoon sauce over steaks.