**🥩 Peppercorn Steak with Creamy Sauce 🥩**
**Ingredients:**
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons crushed black peppercorns
- 1/4 cup brandy or cognac (optional for added flavor)
- 1 cup heavy cream
- 1/4 cup beef broth
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Season and Sear the Steaks**:
- Season both sides of the steaks with salt. In a large skillet, heat olive oil and butter over medium-high heat.
- Add the steaks to the skillet and cook for 3-4 minutes on each side, or until desired doneness. Remove steaks from the skillet and set aside.
2. **Prepare the Peppercorn Sauce**:
- In the same skillet, add the crushed peppercorns. Carefully pour in the brandy or cognac to deglaze the skillet, stirring to loosen any browned bits from the bottom.
- Add heavy cream, beef broth, and Dijon mustard to the skillet. Stir well and allow the sauce to simmer for 3-5 minutes, until it thickens.
3. **Serve**:
- Spoon the creamy peppercorn sauce over the steaks, and garnish with fresh parsley. Serve warm with your favorite side dish.
**Prep Time:** 10 mins | **Cook Time:** 15 mins | **Total Time:** 25 mins | **Servings:** 2