Cooking From Memory ~ A Recipe Journal

Pan Roasted Peppercorn Steaks


No one does a steak like our son in law, Travis. A good cut of meat, patting it dry, adding some great seasonings and we’re on our way toward a great meal. Give this a try. You’ll be on your way as well! Enjoy!
Ingredients ~
  • 6 filets of beef—6 ounces each
  • 5 Tablespoons peppercorns, crushed
  • 5 Tablespoons olive oil
  • 1 Tablespoons kosher salt
  • 6 sprigs of rosemary
  • 2 shallots minced
  • 1 ½ cups red wine
  • ½ cup dried cherries
  • ½ cup balsamic vinegar
  • 2 Tablespoon unsalted butter

Method ~

Heat the peppercorns and the olive oil in a skillet over low heat until faint bubbles appear. Continue to cook until the peppercorns are fragrant. Remove from the heat and cool then combine with salt. Rub the steaks thoroughly with the mixture, cover with plastic wrap and let set 1 hour at room temperature.

Meanwhile, set oven temperature to 425º degrees. Heat the remaining olive oil in the skillet over med high heat. Place the steaks in the skillet with a piece of rosemary under it. Cook without moving until brown crust has formed 3-4 minutes. Using tongs, flip the steaks with the rosemary cooking the other side about 3 minutes. Remove pan from heat and transfer the steaks to a hot baking sheet. Roast 3-4 minutes for rare, 5-7 minutes for medium rare. Transfer steaks to a wire rack and let set 3-5 minutes.

Sauce ~

Combine wine, vinegar, shallots in a medium saucepan and simmer over medium low – to medium heat and reduce to ¾ cup. This may take 20 minutes. Add dried cherries. While steaks are resting reheat the sauce. Stir in 2 Tablespoons butter. Serve over the Steak.

~~ With thanks to Linda Bachman

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