Home Recipes Peppercorn Delmonico Steak

Peppercorn Delmonico Steak

Serves 2 Grill 15 min + 30 min rest at room temp

Ingredients

  • 2 Delmonico steaks, 1-1.25 inch thick
  • 2 tbsp coarsely cracked black peppercorns
  • Kosher salt
  • 2 tbsp olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tbsp brandy
  • 1 cup dry red wine
  • 1 cup beef stock
  • 1 tbsp Dijon-style mustard
  • 1 tbsp margarine
  • 1 tsp cornstarch mixed with 1 tbsp water (if needed to thicken

Method

  1. Season steaks with salt, then press the cracked peppercorns firmly into both sides. Let rest at room temperature 30 minutes.
  2. Heat 1 tbsp oil in a heavy skillet over high heat until shimmering. Sear the steaks 3-4 minutes per side for a well-crusted medium-rare, about 130°F internal.
  3. Transfer to a plate and rest 8-10 minutes, tented in foil.
  4. Pour off excess fat from the pan. Add remaining oil, shallot, and garlic, cooking over medium heat until softened, about 2 minutes.
  5. Carefully add the brandy and let it bubble and reduce for 30 seconds (it may flame briefly - have a lid handy).
  6. Add the red wine, scrape up the fond, and reduce by half, about 5 minutes.
  7. Stir in the stock and mustard, simmer until it coats a spoon, 5-6 minutes; if it needs more body, whisk in the cornstarch slurry and simmer 1 more minute.
  8. Off heat, whisk in the margarine for gloss, season with salt, and spoon the peppercorn sauce over the sliced steaks.

Chef's tip

Built on stock, wine, and brandy, this still gets rich and glossy from finishing with a little margarine off the heat — all the richness of a classic steakhouse au poivre.

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