Steak with Creamy Peppercorn Sauce

Ingredients

• 10.5 tablespoon whole black peppercorns(3g)
• 20.75 cup heavy cream(180g)
• 30.25 cup beef broth(60g)
• 41 onion(100g)
• 51 clove garlic(5g)
• 61 tablespoon butter(14g)
• 71 teaspoon Worcestershire sauce(5g)
• 80.25 teaspoon salt(1.5g)
• 92 steak (prime cut)(400g)
• 101 teaspoon black pepper(2g)
• 111 teaspoon Tony's seasoning (Cajun seasoning)(3g)
• 121 teaspoon parsley(1g)
• 132 tablespoon Italian dressing(30g)
• 141 tablespoon truffle butter or regular butter(14g)

Instructions

1. 1Take the steaks out and season them with black pepper, Tony's seasoning, parsley, and additional pepper for color.
2. 2Coat the steaks with Italian dressing. Marinate if desired.
3. 3Heat a skillet over medium-high heat. Cook the steaks to your preferred doneness. Remove from the pan and let rest.
4. 4Top the cooked steaks with truffle butter or regular butter.
5. 5For the creamy peppercorn sauce, melt 1 tablespoon butter in a pan over medium heat.
6. 6Sauté the finely diced onion for 2-3 minutes until softened.
7. 7Add minced garlic and crushed black peppercorns. Cook for about 1 minute until the garlic begins to brown.
8. 8Reduce the heat to a simmer. Add Worcestershire sauce and beef broth, stirring to combine.
9. 9Stir in the heavy cream and add salt to taste.
10. 10Let the sauce simmer for 8-12 minutes, stirring occasionally, until it thickens and can coat the back of a spoon.
11. 11Slice the steaks into strips and serve with the creamy peppercorn sauce.