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Recipes
Pan-Seared Steak with Peppercorn Sauce and Crispy Shallots

Pan-Frying

Pan-Seared Steak with Peppercorn Sauce and Crispy Shallots

25 min prep

20 min cooking

Serves 6

Difficulty 2/5

Make our crispy shallots for the ultimate beef bling! They’re a great way to dress up burgers and grilled steaks too. To save prep time, make them ahead and refrigerate in airtight container for up to one week.

Ingredients

½ cup (125 mL) vegetable oil 8 shallots, halved lengthwise and thinly sliced (about 1 ¼ cups/300 mL sliced) 1 tbsp (15 mL) butter 2 lb (1 kg) Beef Top Blade Flat Iron Grilling Steaks, 1 inch (2.5 cm) thick 2 tsp (10 mL) multicoloured peppercorns, cracked 1 tsp (5 mL) coarse salt ½ cup (125 mL) brandy or red wine 1½ cups (375 mL) beef broth 2 tsp (10 mL) Dijon mustard ⅓ cup (75 mL) whipping cream

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Directions

1. Heat oil over medium-high heat in large heavy skillet. Add half of the shallots and cook, stirring constantly, for about 6 to 7 minutes or until just golden. Transfer to paper-towel lined plate with a slotted spoon. Repeat with remaining shallots. Discard all but 2 tbsp (30 mL) of the pan oil. (Make ahead: store in an airtight container in refrigerator for up to one week.) 2. Add butter to pan and melt over medium-high heat. Pat steaks dry with paper towel and season steaks all over with the peppercorns and salt. Pan-fry, in batches as necessary, for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board, cover with foil and keep warm. 3. Add brandy to skillet; cook for about 4 minutes or until almost evaporated. Stir in broth, Dijon and remaining peppercorns; bring to boil, scraping up any browned bits from pan. Add cream and cook, stirring frequently, for about 10 minutes or until thickened and reduced to about 1 cup (250 mL). Season with salt to taste. Remove from heat. 4. Slice steaks thinly across the grain. Pool some of the sauce onto each of six dinner plates. Top each pool of sauce with steak slices, followed by more sauce and a mound of crispy shallots.

Tip

For best browning and flavour, pat steaks dry with paper towels before pan-frying.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Pan-Seared Steak with Peppercorn Sauce and Crispy Shallots

Steaks

Top Blade Flat Iron Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.