Here’s a rich and decadent recipe for Peppercorn Steak Pasta with Creamy Dijon Sauce—a satisfying fusion of seared, peppercorn-crusted steak and silky Dijon cream sauce tossed with tender pasta. It’s a bold, elegant dish that works for cozy nights or date-night dinners at home.
🥩 Peppercorn Steak Pasta with Creamy Dijon Sauce
🕒 Total Time: 45–50 minutes
Servings: 4
🧾 Ingredients
For the Steak
1 to 1.5 lbs sirloin or ribeye steak (about 1-inch thick)
1 tbsp whole black peppercorns, coarsely crushed
1 tsp kosher salt
1 tbsp olive oil
1 tbsp butter (for searing)
Optional: 1 garlic clove, smashed + sprig of thyme (for basting)
For the Pasta
12 oz pasta (fettuccine, penne, or tagliatelle work well)
Salt (for pasta water)
For the Creamy Dijon Sauce
2 tbsp butter
2 cloves garlic, minced
1 small shallot, finely chopped (or 1/4 small onion)
1 tbsp all-purpose flour
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp whole grain mustard (optional, for texture)
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
Salt to taste
Optional: splash of white wine or beef broth
Garnish
Fresh parsley or chives, chopped
Shaved Parmesan
🔥 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package directions.
Drain and toss with a touch of olive oil or butter. Set aside.
2. Prepare the Steak
Pat the steak dry and season both sides with salt and crushed peppercorns (press in firmly).
Heat a skillet (cast iron is best) over medium-high heat. Add olive oil and butter.
Sear the steak for 3–4 minutes per side for medium-rare (adjust time for thickness/preference).
Optional: Add smashed garlic and thyme during the last minute and baste the steak.
Transfer steak to a plate, tent with foil, and let rest at least 5 minutes.
Slice thinly against the grain.
3. Make the Creamy Dijon Sauce
In the same skillet (wipe excess oil but leave browned bits), melt butter over medium heat.
Add shallots and garlic, sauté until fragrant (1–2 minutes).
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in cream (and wine or broth, if using), stirring constantly.
Simmer gently until slightly thickened, about 3–5 minutes.
Add Dijon mustard, whole grain mustard (if using), Parmesan, black pepper, and salt to taste.
Continue to simmer until velvety and smooth.
4. Assemble the Dish
Toss cooked pasta into the creamy Dijon sauce until fully coated.
Plate the pasta and top with slices of peppercorn steak.
Garnish with chopped herbs and shaved Parmesan.
🧠 Tips & Variations
Steak Substitutes: Use flank, flat iron, or even leftover grilled steak.
Lighter Sauce: Use half-and-half instead of cream, or a mix of Greek yogurt and milk.
More Veggies? Toss in sautéed spinach, mushrooms, or steamed broccoli.
Kick it Up: Add a pinch of red pepper flakes or a splash of brandy to the sauce.
🍷 Pairing Ideas
Wine: A bold red like Cabernet Sauvignon, Syrah, or Zinfandel.
Side Ideas: Roasted asparagus, garlic bread, or a crisp green salad.