Description
A luxurious French-inspired twist on steak au poivre, this dish swaps beef for meaty swordfish steaks while keeping the buttery, creamy peppercorn sauce. Quick, elegant, and perfect for a fine dining experience at home
Ingredients
- 2 tbsp black peppercorns
- 2 (6-ounce) swordfish steaks
- ½ tsp salt
- 2 tbsp salted butter, divided
- ¼ cup finely diced shallot
- ¼ cup brandy or cognac
- ½ tsp Dijon mustard
- ¼ cup heavy cream
Instructions
-
Crush the Peppercorns:
Using a knife or mortar and pestle, crush the peppercorns to a coarse texture. -
Season the Swordfish:
Pat the swordfish dry with a paper towel.
Sprinkle salt evenly on both sides.
Press the swordfish into the crushed peppercorns to form a thick, even coat. -
Sear the Swordfish:
Heat 1 tbsp butter in a heavy-bottomed skillet over medium heat.
Add swordfish and sear for 3–4 minutes per side, until cooked through.
Remove the fish and set aside. -
Make the Sauce:
Lower heat to medium-low and melt the remaining butter.
Add shallots and sauté for 1–2 minutes until fragrant and soft.
Pour in brandy, scraping up any bits from the pan. Reduce for 1 minute.
Stir in mustard, cream, and resting juices from the fish.
Cook for 1–2 minutes, stirring, until the sauce is creamy and emulsified.
-
Plate & Serve:
Spoon the sauce onto plates and place the swordfish steaks on top.
Serve immediately with roasted vegetables or a fresh salad.
Notes
- If you don’t have brandy or cognac, you can substitute with white wine or vegetable broth for a lighter version.
- For a spicier kick, you can add more crushed black pepper to the sauce or use a mix of black and green peppercorns.
Nutrition
- Serving Size: 1 swordfish steak with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg