Steak with Dairy Free Peppercorn Sauce
This is the ultimate steak dinner, pan-seared steak with a golden crust smothered in a creamy peppercorn sauce that takes just minutes to make.
Servings: 4
Calories: 479kcal
Ingredients
- 2 tbsp peppercorns
- 1 tbsp butter/ghee or coconut oil for DF
- 2 cloves garlic minced
- 1/2 cup finely diced shallots
- 1 cup beef stock
- 1 cup coconut cream
- 1 tsp worcestershire sauce use coconut aminos for Paleo/Whole30
- 1 tsp arrowroot powder or cornstarch
- 4 8 oz steaks NY Strip, Sirloin or Filet
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Instructions
To Prepare The Steaks
- Bring the steaks out of the fridge 20 minutes before cooking. Pat the steaks dry with a paper towel and then generously season them on all sides with salt and pepper
- Heat the oil in a large cast iron skillet on high heat. Once it is very hot add in the steaks and leave them untouched to cook for 4 minutes. Once a golden crust has formed used tongs to flip the steaks over and cook them for 3-4 more minutes on the other side. Finally use the tongs to turn them on the side to cook for 1-2 minutes and render the fat. Use a meat thermometer to check the temperature of the steaks (rare :120°, medium rare: 130°, medium: 135°, medium well: 145°). Transfer the cooked steaks to a plate and leave them to rest for 5 minutes.
To Make The Peppercorn Sauce
- Using a mortar and pestle grind the peppercorns into smaller pieces. If you do not have a mortar and pestle you can put the peppercorns in a ziploc bag and smash them with a rolling pin
- Melt the butter/ghee in a skillet on medium heat. Add in the garlic and shallots and saute for 3-4 minutes until the shallots begin to soften. Add in the peppercorns and continue to cook for another 2 minutes.
- Next add in the worcestershire sauce (or coconut aminos) followed by the beef stock to deglaze the pan. Turn the heat to high and bring to a gentle simmer before stirring in the coconut cream. Use a whisk to ensure the coconut cream is well mixed in to the sauce.
- In a small bowl add the arrowroot powder and 2tbsp of water and stir into a slurry. Pour the arrowroot powder mixture into the sauce, stirring with a whisk to ensure it doesn't get clumpy. Leave the sauce to simmer until it has begun to thicken and coats the back of a spoon.
- Serve the steaks with the peppercorn sauce poured overtop.
Nutrition
Calories: 479kcal | Carbohydrates: 14g | Protein: 22g | Fat: 39g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 794mg | Potassium: 719mg | Fiber: 4g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 4mg