A delightful steak recipe served with a creamy pepper sauce, perfect for a cozy dinner.
Season the steaks generously with salt and freshly cracked pepper on both sides.
Let the steaks sit at room temperature for 10 minutes after seasoning to enhance flavor.
Heat a frying pan over medium-high heat and melt a tablespoon of butter.
Ensure the pan is hot before adding the steaks to achieve a good sear.
Add the steaks to the pan and cook to your desired doneness, flipping once.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the steaks from the pan and set aside to rest.
Cover the steaks loosely with foil to keep them warm while resting.
In the same pan, melt the remaining butter over medium heat.
Scrape the pan to incorporate the flavorful bits into the sauce.
Sprinkle the flour into the pan and whisk to form a roux. Cook for 1 minute.
Cook the roux until it turns slightly golden for a nutty flavor.
Gradually add the beef stock while whisking continuously to avoid lumps.
Warm the stock slightly before adding to make it easier to mix.
Stir in the steak seasoning and mix well.
Taste the sauce and adjust the seasoning as needed.
Pour in the cream and simmer until the sauce thickens to your liking.
Keep the heat low to prevent the cream from curdling.
Serve the steaks topped with the creamy pepper sauce.
Garnish with freshly chopped parsley for a touch of color and freshness.
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