Creamy Peppercorn Steak Fettuccine
Creamy Peppercorn Steak Fettuccine
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 tablespoon olive oil
- kosher salt, as needed
- black pepper, freshly ground, as needed
For the Pasta
- 1 pound fettuccine pasta
- kosher salt, for pasta water
For the Creamy Peppercorn Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 cup beef broth
- 1 1/2 cups heavy cream
- 2 tablespoons black peppercorns, freshly ground (coarsely)
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- kosher salt, to taste
For Garnish
- 2 tablespoons fresh chives, finely chopped, or fresh parsley
Instructions
- 1
Prepare the steak: Pat the sirloin steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 2
Cook the steak: Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet. Sear for 4-6 minutes per side for medium-rare, or until desired doneness is reached and a beautiful crust forms. Remove steak from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes.
⏱️ 15 min
- 3
Cook the pasta: While the steak rests, bring a large pot of heavily salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 4
Make the peppercorn sauce: Return the same skillet used for the steak to medium heat (do not clean it, the browned bits add flavor). Add unsalted butter and let it melt. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 5
Deglaze and simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes until slightly reduced. Stir in the heavy cream and freshly ground black peppercorns. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min
- 6
Finish the sauce: Reduce heat to low. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with kosher salt as needed.
⏱️ 3 min
- 7
Slice the steak: While the sauce finishes, slice the rested steak against the grain into thin strips.
⏱️ 2 min
- 8
Combine and serve: Add the drained fettuccine to the skillet with the creamy peppercorn sauce. Toss gently to coat the pasta evenly. Divide the pasta among serving plates, top with the sliced steak, and garnish generously with fresh chopped chives or parsley. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Peppercorn Steak Fettuccine
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 tablespoon olive oil
- kosher salt, as needed
- black pepper, freshly ground, as needed
For the Pasta
- 1 pound fettuccine pasta
- kosher salt, for pasta water
For the Creamy Peppercorn Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 cup beef broth
- 1 1/2 cups heavy cream
- 2 tablespoons black peppercorns, freshly ground (coarsely)
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- kosher salt, to taste
For Garnish
- 2 tablespoons fresh chives, finely chopped, or fresh parsley
Instructions
- 1
Prepare the steak: Pat the sirloin steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 2
Cook the steak: Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet. Sear for 4-6 minutes per side for medium-rare, or until desired doneness is reached and a beautiful crust forms. Remove steak from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes.
⏱️ 15 min - 3
Cook the pasta: While the steak rests, bring a large pot of heavily salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 4
Make the peppercorn sauce: Return the same skillet used for the steak to medium heat (do not clean it, the browned bits add flavor). Add unsalted butter and let it melt. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 5
Deglaze and simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes until slightly reduced. Stir in the heavy cream and freshly ground black peppercorns. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min - 6
Finish the sauce: Reduce heat to low. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with kosher salt as needed.
⏱️ 3 min - 7
Slice the steak: While the sauce finishes, slice the rested steak against the grain into thin strips.
⏱️ 2 min - 8
Combine and serve: Add the drained fettuccine to the skillet with the creamy peppercorn sauce. Toss gently to coat the pasta evenly. Divide the pasta among serving plates, top with the sliced steak, and garnish generously with fresh chopped chives or parsley. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 3 min