Skip to main content
Recipes

Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

By Brooke Dojny and Melanie Barnard

Recipe information

  • Yield

    2 Servings

Ingredients

1

1/2 teaspoons ground mixed peppercorns

2

6-ounce filet mignons (each about 1 inch thick)

1

teaspoon olive oil

1

1/2 tablespoons minced shallots

1

/2 cup beef broth

1

tablespoon medium-dry Sherry

1

tablespoon chopped fresh marjoram

1

tablespoon balsalmic vinegar

1

tablespoon chilled butter, cut into four pieces

Need to make a substitution?

Preparation

  1. Step 1

    Place ground pepper on plate. Dredge steaks in pepper, turning to coat evenly. Sprinkle steaks on both sides with salt. Heat olive oil in heavy medium skillet over medium-high heat. Add steaks and cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil to keep warm while making pan sauce.

    Step 2

    Add shallots to skillet; sauté over medium-high heat 2 minutes. Add broth and Sherry; boil until sauce is slightly reduced, stirring to scrape up browned bits, about 4 minutes. Stir in marjoram. Remove skillet from heat; stir in vinegar. Add butter 1 piece at a time, stirring until melted. Season sauce with salt and pepper. Pour sauce over steaks and serve.

Explore Bon AppétitSteakBeefMeatMainGluten-FreeNut-FreeKetoDinner