Steak with Creamy Black Pepper Sauce

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  • Deglaze & Simmer
    Pour in beef stock, scraping up any browned bits from the pan. Simmer for 2–3 minutes until slightly reduced.

  • Finish with Cream
    Stir in heavy cream and Dijon (if using). Simmer gently until thick and glossy. Taste and adjust seasoning.

  • Serve
    Spoon the creamy black pepper sauce over the rested steaks and serve immediately.

    • 🍽️ Serving Suggestions

    • Creamy mashed potatoes or roasted potatoes

    • Steamed green beans, asparagus, or broccoli

    • Garlic sautéed mushrooms

    • A crisp green salad or crusty bread

    🔄 Variations & Tips

    • Extra Peppery: Add crushed green peppercorns

    • Lighter Sauce: Use half-and-half instead of cream

    • Wine Boost: Replace part of the stock with red wine

    • Chicken Option: This sauce pairs beautifully with chicken breast

    🧊 Storage & Reheating

    • Refrigerator: Store steak and sauce separately for up to 3 days

    • Reheat: Warm gently in a skillet over low heat to avoid separating the sauce

    ⭐ Final Thoughts

    This Steak with Creamy Black Pepper Sauce is bold, indulgent, and effortlessly elegant. With a rich sauce and perfectly seared steak, it’s the kind of dish that feels like dining out—without ever leaving home.

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