Make our Cattleman’s Steakhouse Peppercorn Steak Recipe at home tonight for your family. With our Secret Restaurant Recipe your Steak will taste just like Cattleman’s.
Photo by Michael Johnson
Cattleman’s Steakhouse Peppercorn Steak
A Cattleman’s Steakhouse Copycat Recipe
Cattleman's Steakhouse Peppercorn Steak Recipe
Make our Cattleman's Steakhouse Peppercorn Steak Recipe at home tonight for your family. With our Secret Restaurant Recipe your Steak will taste just like Cattleman's.
Yield: 4 Steaks
Ingredients
- Four 7-ounce Top Sirloin Steaks
- 4 cups Water
- 1/2 package about 1 ounce Au Jus Mix
- 2 ounces Brandy
- 2 tablespoons Butter
- 2 1/2 tablespoons All Purpose Flour
- 1 cup Heavy Cream
- 1 1/2 tablespoons freshly ground coarse Black Pepper to taste
Instructions
- Heat grill to medium.
- Place steaks on grill and cook to desired doneness. (See Chart Below)
- Bring water to a boil in a medium pot over medium heat.
- Add au jus mix and brandy. Stir to mix. Let boil for 10 minutes.
- Place a separate small saucepan over medium heat.
- Add butter and flour. As butter melts, stir with a whisk to combine and make the roux. Let roux cook for 5 minutes.
- Add roux to au jus mixture. Stir with a wire whisk until smooth.
- Stir in cream and black pepper.
- Arrange cooked steaks on serving plates. Drizzle with prepared sauce.
- Serve hot.
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Steak Degrees of Doneness
- Rare: 95 – 105°F. Cool deep red center.
- Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
- Medium: 130 – 140°F. Warm pink center.
- Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
- Well: 165 – 175°F. No pink, cooked all the way through.
Courtesy of Longhorn Steakhouse
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Photo of “Peppercorn Beef Shoulder Filet Steak” is by Michael Johnson and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/. Thank you, Michael Johnson. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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