Ingredients:
• 2 steaks (ribeye or sirloin) 🥩
• Salt & black pepper 🧂
• 2 tbsp olive oil 🫒
• 2 tbsp butter 🧈
• 2 cloves garlic (minced) 🧄
• 1 tbsp crushed peppercorns 🌶️
• 1/2 cup heavy cream 🥛
• 1/4 cup beef broth
• 1 tsp Dijon mustard (optional)
For vegetables:
• Zucchini (sliced) 🥒
• Bell peppers 🌶️
• Mushrooms 🍄
• Olive oil 🫒
• Salt & pepper 🧂
🍳 Instructions:
1. Season steaks with salt & pepper 🧂
2. Sear in hot oil 3–4 min per side until browned 🔥
3. Add butter 🧈 and garlic 🧄, baste for extra flavor
4. Remove steaks and let them rest ⏳
5. In the same pan, add crushed peppercorns 🌶️ and toast briefly
6. Pour in beef broth, simmer 1–2 minutes
7. Add cream 🥛 and mustard, cook until thick and creamy
8. Return steak to the pan and coat with sauce
9. Grill vegetables with olive oil 🫒, salt & pepper until slightly charred 🔥
Serving:
• Plate steak with grilled vegetables 🥦
• Spoon creamy peppercorn sauce over the top 😋
• Optional: garnish with fresh herbs 🌿
Tips:
• Don’t overcook steak—medium is perfect
• Use freshly crushed peppercorns for best flavor
• Add a splash of brandy for extra richness 🥃
