Steak with Peppercorn Cream Sauce

5 from 1 vote

Steak with Peppercorn Cream Sauce is a decadent meal to make for steak night or just for fun when paired with Pendleton Midnight Whisky.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $75

Ingredients

Steak:

2-3 Bone-In Ribeyes
2 tbsp Black Pepper
2 tbsp Kosher Salt
1 tbsp Garlic Powder
1.5 tbsp Beef Tallow

Peppercorn Cream Sauce:

4 oz Pendleton Midnight Whisky
½ cup Heavy Cream
½ cup Beef Stock
2.5 tbsp Minced Garlic
2.5 tbsp Minced Shallots
2 tbsp Dijon Mustard
2 tbsp Black Pepper freshly ground
1 tbsp Beef Tallow
Kosher Salt to taste

Fries:

2 Russet Potatoes sliced into fries
3 cups Beef Tallow
1 tsp Favorite Fry Seasoning

Instructions

Begin by slathering your ribeyes with beef tallow and generously seasoning with salt, pepper and garlic powder. Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes.
Next, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Preheat your grill to medium high heat (around 375F) for direct grilling.
Next, heat up a skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the tallow. Cook for about 6-7 minutes per side on the fries or until they are golden brown and soft in the middle. Do the fries in 2-3 batches so as to not overcrowd the skillet.
Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Toss the fries in a bowl with your favorite fry rub then keep warm.
Pull your steaks out of the fridge to come to room temperature for about 15 minutes.
Next, add the steaks to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 5 minutes per side until you flip them. Do this repetitively until it reaches the right internal temperature.
When the steaks are done, pull them off and let them rest for 15 minutes.
Add a cast iron skillet with some tallow to the grill to preheat. Add your minced garlic and minced shallots. Saute for 2-3 minutes until lightly browned.
Then deglaze with the Pendleton Midnight Whisky. Stir and add your beef stock, dijon mustard, salt and pepper. Once thickened, add your heavy cream and stir. Cook for 1 more minute to thicken a little more, then pull off and keep warm.
Slice into your steaks, serve with the fries and garnish with the Peppercorn Cream Sauce on top. Enjoy!

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