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Peppercorn Beef Shoulder Filet Steak
Peppercorn Beef Shoulder Filet Steak
Peppercorn Beef Shoulder Filet Steak is a delicious and flavorful cut of beef that comes from the shoulder area of the cow. It is a tender and juicy steak that is typically seasoned with peppercorns to add a bit of spice and depth of flavor. It can be cooked to your desired level of doneness and pairs well with a variety of side dishes.
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Ingredients
- 4 beef shoulder filet steaks
- 2 tablespoons whole peppercorns
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons butter
Instructions
- Crush the peppercorns using a mortar and pestle or a spice grinder. Season the steaks with salt and the crushed peppercorns, pressing the seasoning into the steaks.
- Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. Remove the steaks from the skillet and set aside to rest.
- In the same skillet, add the minced garlic and cook for about a minute until fragrant. Pour in the beef broth and simmer for a few minutes to reduce slightly.
- Stir in the heavy cream and butter, stirring constantly until the sauce thickens slightly.
- Serve the steaks topped with the peppercorn sauce and your favorite side dishes. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The cook time for the Peppercorn Beef Shoulder Filet Steak will vary depending on the thickness of the steaks and your preferred level of doneness.
For a medium-rare steak, you’ll typically cook it for about 4-5 minutes per side. For a medium steak, you may need to cook it for 5-7 minutes per side. If you prefer your steak well-done, you may need to cook it for 8-10 minutes per side.
It’s always a good idea to use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be around 135°F (57°C), for medium it should be around 145°F (63°C), and for well-done it should be around 160°F (71°C).
Nutrition
Calories: 604kcal (30%)Carbohydrates: 4g (1%)Protein: 47g (94%)Fat: 45g (69%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 155mg (52%)Sodium: 824mg (36%)Potassium: 719mg (21%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 292IU (6%)Vitamin C: 1mg (1%)Calcium: 61mg (6%)Iron: 5mg (28%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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